Gourmet Beef Quesadilla

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Ingredients

Equipment

Non-stick pan
Cast iron skillet
Bowl
Plastic wrap
Towel

Directions

Find your worst store-bought flour tortillas that you can find.
Fill the tortilla with any regular old pre-shredded Fiesta cheese.
Fold the tortilla over.
Add about a tablespoon of butter to a pan.
Place your folded tortilla in a non-stick pan and toast for about two minutes.
Flip and toast for another one to two minutes.
Remove the quesadilla from the pan when cheese is melted and quesadilla is golden brown.
In a medium-sized bowl, add 2 cups (330 grams) of all-purpose flour and 1 teaspoon (4 grams) fine sea salt.
Add half a teaspoon (2 grams) of baking powder and whisk until combined.
Separately, add a quarter cup (62 grams) of vegetable oil.
Mix the oil into 3/4 cup (180 milliliters) of hot water. Stir until combined.
Pour the oil and water mixture into the flour mixture, stirring with a fork until you get a rough dough.
Knead by hand for two to three minutes until dough is smooth.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Heat a large cast iron skillet over medium-high heat.
Separate the dough into 8 even pieces and roll them into circles about 9 inches wide and 1/4 inch thick.
Place a tortilla into the hot pan and let it cook and char for about 15 seconds.
Flip the tortilla and cook for another 15-20 seconds.
Place the cooked tortilla in a towel to keep warm and repeat with remaining dough.
Heat a medium-sized cast iron pan until hot.
Add a half cup (227 grams) of high-fat ground beef to the pan.
Cook and mash, stirring occasionally, for about 4 minutes or until beef is fully cooked and crispy.
Add three cloves of garlic, thinly sliced, and one diced jalapeño.
Add half a diced yellow onion.
Season with salt and pepper and sauté until vegetables soften and caramelize, about 3 minutes.
Mix a quarter cup (55 grams) of sour cream and a quarter cup (55 grams) of salsa verde.
Add a half cup (30 grams) of chopped cilantro and season with salt.
Mix 2 cups (120 grams) of grated cheddar cheese and 1 cup (60 grams) of grated Monterey Jack cheese.
Take one homemade tortilla and spread a couple spoonfuls of salsa crema on one side.
Add a layer of cheese followed by a layer of beef and then another layer of cheese.
Fold the tortilla into a half-moon shape.
Add a tablespoon of unsalted butter to a non-stick pan over medium heat.
Add the filled tortilla to the pan and toast for about 2 minutes.
Flip and toast for another 2 minutes until cheese is melted and the tortilla is crispy.
Remove from pan, cut, and serve.