We love chicken quesadillas; we’ve not made beef quesadillas before tonight. They turned out great!
One half pound of roast beef, in strips
One teaspoon of each of the following: cumin, onion powder, garlic powder, cilantro, salt and pepper
Eight 8-inch tortillas
Fry meat with seasonings until totally browned in two tablespoons of oil. Set aside.
On a flat griddle, well-oiled, brown two tortillas. The important thing is to brown each side of the tortilla. It’s ok to flip them more than once to get them brown enough.
Ok, time to put them together! On one tortilla, add some beef and as much cheese as you can handle. Allow the cheese to melt a bit; top with second tortilla. Use a large pancake turner and spoon to flip the quesadilla. Be careful!
When it’s brown and melty enough, place on oven-safe plate and set in oven to keep warm.
Repeat until you’ve made four quesadillas. Serve with sour cream, salsa and refried beans.