1 pound of lean ground beef
1 package of cubed Colby Jack cheese
1/2 cup of chopped or sliced onions (Sweet Onions are recommended)
2 1/2 tablespoons of Extra Virgin Olive Oil (EVOO)
Pour your EVOO into a skillet.
Saute your onion and jalapeno in a greased skillet on a medium low fire.
After thawing your ground beef, brown it in the same skillet with a medium low fire. Watch and stir your meat as needed.
Drain any excess grease.
After the beef is cooked, sprinkle your cubes of cheese over the ground beef. (The amount of cheese is up to your discretion whether you prefer heavy or light amounts account to your preference in taste and texture.)
Remove the meat and place them on your tortillas.
Fold them over halfway.
Turn your fire on low.
Place your quesadillas in the skillet to brown.
Turn over and brown both sides until they are crispy and brown.
Make sure no excess grease is added unless it will prevent the tortilla from sticking and burning. Then add the least amount needed.
Repeat with each Quesadilla.
Remove Quesadillas from the skillet and place them in a preheated oven of 400 degrees.
Allow your quesdillas to toast and as crispy and crunchy as you like.
Makes 6-7 Servings