cheesy ground beef quesadillas

Ingredients

• 1/2 tablespoon olive oil

• 1 pound ground beef, I use extra lean ground beef

• 1 teaspoon chili powder

• 1 teaspoon ground chipotle chili pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground cayenne pepper, or to taste

• 1 tablespoon tomato paste

• 2 tablespoons unsalted beef stock/broth, or low sodium or regular

• 12 ounces shredded cheese blend, divided (about 3 cups. I used a combination of cheddar, Monterey jack and pizza mozzarella)

• 6 flour tortillas, about 7 to 8 inches in diameter each

• 2 tablespoons vegetable oil, to grease pan (about 2 teaspoons of oil per batch)

• Salsa, guacamole and/or sour cream, for serving (optional)

Instructions

1. Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).

2. Meanwhile, heat olive oil in a large non-stick frying pan (about a 10-inch or 12-inch pan) over medium heat. Add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and cayenne pepper (if using). Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes.

3. Stir in tomato paste and beef stock/broth and cook for 1 to 2 minutes more. Remove beef from the pan and place into a bowl. If there is any excess grease, drain/remove.

4. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).

5. Note: Reserve the remaining 4 ounces of cheese (or 1 cup of cheese).

6. Distribute ground beef on top of cheese. Then sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it's a half-moon shape.

7. To cook quesadillas, heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan to coat.

8. Note: If you're using the same pan that you used for cooking the ground beef, just wipe out before greasing and cooking your quesadillas.

9. Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.

10. Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.

11. Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until they're golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.

12. Repeat process to cook remaining quesadillas.

13. Once done, cut each half-moon (quesadilla) in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!

14. Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating before serving.

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The Recipe

Ultimate Loaded Cheese and Bacon Fries

A big bowl full of skinny fries topped with Fork and Twists Nacho Cheese Sauce, crispy bacon lardons, chopped Jalapeños and freshly chopped chives.

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PREP TIME10 mins

COOK TIME20 mins

TOTAL TIME30 mins

COURSEMunchies

CUISINEAmerican

SERVINGS2 people

CALORIES1325 kcal

EQUIPMENT

• Medium Saucepan

• Whisk

• Baking Tray

• Frying Pan

• Oven mesh (optional for fries)

INGREDIENTS

Crispy Bacon

• 150 g Bacon Lardons / Cubed Pancetta

Nacho Cheese Sauce

• 30 g Plain Flour

• 30 g Reserved Bacon Fat top up with butter to make 30g is not enough bacon fat.

• 300 ml Milk full fat is best

• 5 Slices American Cheese Singles aka plastic cheese

• 100 g Red Leicester Cheese

• 10 g Parmesan

• 4 tbsp Jalepeño pickle juice

• 1/2 tsp Salt

Fries

• 400 g Skinny French Fries oven baked is perfectly ok!

Toppings

• 6-8 Slices Jalapeños pickled, not fresh

• 1 tbsp Freshly chopped chives

INSTRUCTIONS

The Fries

1. Cook according to packet instructions.

2. Roughly - pre heat oven to 200c (Fan) and cook for about 20 minutes. Best cooked on an oven mesh.

The Bacon

1. Put a frying pan on a medium heat and add the bacon/pancetta.

2. Cook for about 10 minutes to Render out the fat

3. Separate the fat from the bacon by tilting the pan at an angle for a minute or so. Pour the fat into a heat proof dish to reserve, and the bacon into a separate container.

Nacho Cheese Sauce

1. Start by making a roux. In a saucepan, add the bacon fat (should be 30g, if not, add a little butter to make it up to 30) and ensure it is heated so it's full liquid.

2. Add the flour to the pan and cook out for a minute or two.

3. i.e. let it bubble away and stir regularly.

4. Add the milk about 50ml at a time and whisk between.

5. Top Tip - For a really smooth bechamel, keep the heat low to start, and whick well in between adding the milk. Add the milk in batches too. At each batch, ensure it's smooth and lump free before adding the next batch.

6. Once all the milk is added and the sauce is smooth, turn the heat up a little to get the sauce to a simmer. Simmer gentle for a couple minutes to cook out the flour. Stir regularly to avoid it catching on the bottom of the pan.

7. Take off the heat once simmered. Add all three cheeses and stir into the piping hot sauce to melt through.

8. Add the Jalapeño juice and stir well.

9. Taste to check for seasoning and balance. Add the salt if deemed necessary. Add more Jalapeño juice if more acidity is desired.

Finishing

1. By now the fires shoudl be cooked. Place directly into a large warm bowl.

2. Generously pour over a ladle or two of cheese sauce.

3. Top with the crispy bacon bits.

4. Dice up the Jalapeños and scatter over the top.

5. Finish with some finely sliced fresh chives.

6. Best served immediately and with a friend / loved one to dig in!

NOTES

1. Get the fries on first and prepare everything whilst they cook. It should all come together at the same time if you work fast. If you're not confident - prepare all the sauce first as this can be heated up once the fires are cooked.

2. Learn how to make a proper béchamel - it takes a little patience. The key is to slowly add the milk and whisk hard in between to ensure there are no lumps. The milk should be added around 4-5 times. It will first become thick and then loosen. Once combined fully, it will need to simmer for a couple minutes to cook the taste of the flour out. Make sure you stir well at this point to avoid it catching on the bottom of the pan.

3. The bacon is important. We need to render all that fat out so we can use it in the béchamel instead of butter. At the end of the bacon cooking, you should be left with a good amount of liquid fat and some lovely crisp bacon bits. 

4. Topping with fresh chives and Jalapeños is not necessary, top with whatever you like. But we like the acidity and heat from the chilli, and the fragrant onion note from the Chives. 

KEYWORDBacon, Cheese, Fries, Potato