Mexican
Gluten-Free Beef & Cheese Quesadillas
Prep Time: 30 min | Cook Time: 8 min | Servings: 4 | Calories: 632
0 Reviews
Prep Time
30 min
Cook Time
8 min
Servings
4
Calories
632
Gluten-free tortillas help make this delicious Mexican entrée of savory beef made with chopped onion, minced garlic and salsa along with a generous helping of Sargento® Shredded Pepper Jack Cheese. Simply add your choice of fresh garnishes like diced avocado or sour cream.
Ingredients
- 3/4 pound lean ground beef
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/3 cup salsa
- 2 tsp. each: chili powder and ground cumin
- 1/2 tsp. salt
- 8 (6 to 7-inch) gluten-free flour tortillas
- 2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese, Sargento® Shredded 4 Cheese Mexican - Traditional Cut or Sargento® Shredded Taco Cheese
- 1-1/2 Tbsp. canola or vegetable oil
- Optional toppings: additional salsa, corn relish, diced ripe avocado and fresh cilantro
Directions
- Combine ground beef, onion and garlic in large skillet over medium heat. Cook, stirring frequently, 5 minutes or until beef is no longer pink. Stir in salsa, chili powder, cumin and salt; cook 2 minutes. Remove from heat.
- Arrange 4 tortillas on a very large cookie sheet (or 2 cookie sheets). Sprinkle 1 cup cheese over tortillas; top evenly with meat mixture. Sprinkle remaining 1 cup cheese over meat mixture; top with remaining 4 tortillas. Brush half of oil over tortillas.
- Bake in preheated 450°F oven 4 minutes. Use large spatula to carefully turn quesadillas over. Brush remaining oil over quesadillas. Return to oven; bake 3 to 4 minutes or until golden brown and cheese is melted. Cut each quesadilla into wedges. Serve warm with optional toppings.
