Cheesy Hamburger Quesadillas Recipe

Cheesy Hamburger Quesadillas Recipe

Looking for Super Cheesy hamburger Quesadillas? you’ve got come to the proper place. A well-seasoned hamburger, many sticky ooey cheese, and a crispy golden brown exterior make these quesadillas really interesting. they’re going to surely become a favourite in your home as in ours.

These cheese quesadillas close in no time with a number of the gorgeous ingredients you’ll have already got. I’m pretty sure they’ll spin high in your house like ours.

For quesadillas, I prefer flour tortillas to corn tortillas. they’re readily available (more than corn tortillas here in Newfoundland). Plus, they’re warm, flexible, and immune to all those delicious toppings.

Prep Time: 5 Mins
Cook Time: 25 Mins
Total Time: 30 Mins

Ingredient

  • 1/4 teaspoon cayenne pepper powder
  • 1 tablespoon ingredient
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons plain beef stock
  • 12 ounces of cheese mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 6 flour tortillas
  • cooking spray or oil
  • 1/2 tablespoon of vegetable oil
  • 1 pound hamburger
  • 1 teaspoon flavorer
  • 1 teaspoon of chipotle flavorer
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 200 degrees Fahrenheit.
  2. In a skillet (I use non-stick) over medium heat add vegetable oil.
  3. When it boils, add hamburger, flavorer, chipotle powder, oregano, cumin, garlic powder, shallot powder, salt, pepper and cayenne pepper powder. Heat until cooked, broken into crumbs with a wooden spoon, about 8 to 10 minutes. Stir within the ingredient and stock and cook another 1 to 2 minutes.
  4. Remove beef from skillet into bowl. If there’s excess oil, drain / throw it away.
  5. Divide about 8 ounces (or 2 cups) of cheese between all of the tortillas 
  6. Save the remaining 4 ounces 
  7. Also, if your tortilla is smaller or larger than the dimensions i exploit, the quantity you produce will vary.
  8. Distribute hamburger over cheese. Then, sprinkle the remaining 1 cup (or 4 ounces) of cheese over the bottom beef. Fold the tortilla in order that you’ve got a half moon shape.
  9. Working in batches (about 2 quesadillas per batch), spray cooking spray into a saucepan and cook the quesadillas (on medium low heat) for about 2 minutes per side until they’re golden brown and therefore the cheese is melted (turn and watch carefully to form sure they’re not burnt). because the batch continues, place the cooked quesadillas on a baking sheet within the preheated oven to stay them warm.
  10. Cut every half month in half. Serve with salsa, guacamole and / or soured cream.

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