Loaded Southwest Quesadillas: The Cheesiest, Crispiest Dinner You’ll Make on Repeat!

Описание: Southwest Beef Quesadillas

Ingredients
• 1 lb ground beef
• 1–15 oz can corn, drained
• 1–15 oz can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 Tbsp olive oil (divided)
• Low-carb tortillas (or regular flour tortillas)
• Shredded cheese of your choice (recommended: ½ Colby Jack + ½ Pepper Jack)
• Sour cream, for serving
• Optional sides: salsa, guacamole, cilantro, lime wedges

Seasonings for the meat mixture:
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Directions
1. Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add the diced red bell pepper and yellow onion. Sauté until softened, about 4–5 minutes.
2. Add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink. Drain excess fat if needed.
3. Stir in the drained corn and rinsed black beans. Lightly salt the corn and black beans to taste (about ¼ tsp). Add all seasonings (1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika). Cook for another 2–3 minutes, stirring occasionally, until everything is heated through and well combined.
4. Remove the skillet from heat and set the filling aside.
5. Heat another large nonstick skillet (or griddle) over medium heat. Add a small drizzle of the remaining olive oil if needed.
6. Place one tortilla in the pan. Add a single layer of shredded cheese, then spoon on a generous amount of the meat mixture. Top with another layer of cheese, then place a second tortilla on top.
7. Cook for 3–5 minutes or until the bottom is golden and crispy. Carefully flip (tip: place a paper plate over the pan, flip the quesadilla onto the plate, then slide it back into the pan).
8. Cook the other side for another 3–5 minutes until golden and the cheese is fully melted.
9. Remove from the pan, let cool for 1–2 minutes, then cut into wedges. Repeat with remaining tortillas and filling.
10. Serve hot with sour cream and any other desired toppings/sides.
Tips:
• The filling can be made ahead and stored in the fridge for up to 3 days—perfect for quick weeknight assembly.
• For extra crispiness, brush the tortillas lightly with oil before cooking.
• Customize the cheese blend to your taste—sharp cheddar or Monterey Jack also work great.


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