Ingredients
- 2 teaspoons olive oil
- 1 small onion finely chopped
- 2 pounds lean ground beef
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- Cooking spray for the skillet
- 8 8-inch whole wheat flour tortillas
- 4 cups shredded cheddar cheese
- Optional: diced tomatoes, sliced pickles, shredded lettuce
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes.
- Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 7–10 minutes.
- Stir in garlic powder, onion powder, salt, and black pepper. Cook for an additional minute to combine flavors.
- Mix in ketchup and mustard. Stir to combine and cook for 2 more minutes. Remove from heat.
- Heat a large griddle or skillet over medium heat. Lightly coat with cooking spray.
- Place one tortilla on the skillet. Sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla.
- Spoon some of the beef mixture over the cheese. Add optional toppings like diced tomatoes, sliced pickles, or shredded lettuce if desired.
- Sprinkle another 1/4 cup of cheddar cheese over the fillings.
- Fold the tortilla in half to cover the fillings. Cook for 1–3 minutes until the bottom is golden brown and the cheese starts to melt.
- Carefully flip the quesadilla and cook for another 1–3 minutes until the other side is golden brown and the cheese is fully melted.
- Remove from the skillet and repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve warm.