INGREDIENTS1 tbsp. extra-virgin olive oil2 bell peppers, chopped1 onion, chopped1 1/2 lb. ground beef1 tsp. chili powder1 tsp. cumin1/2 tsp. smoked paprikaKosher saltFreshly ground black pepper8 large flour tortillas1 c. shredded cheddar1 c. shredded monterey2 green onions, thinly slicedSour cream, for garnishPico de gallo, for garnishThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.
- On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.
- Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking until tortillas are golden and crispy, about 15 minutes more.
- Slice into rectangles and serve warm with sour cream and pico de gallo.