Italian-Inspired Spicy Beef Quesadillas

Instructions

1. 1

   Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.

2. 2

   Add the chopped white onions and pressed garlic cloves. Sauté for 2-3 minutes until fragrant and translucent.

3. 3

   Add the 400g of 80/20 grass fed beef to the skillet. Cook, breaking up the meat with a spatula, until browned and cooked through, about 6-8 minutes.

4. 4

   Stir in the diced organic tomatoes, Louisiana hot sauce, and Mortons iodized salt. Cook for another 2-3 minutes until the tomatoes soften and the mixture is well combined. Remove from heat.

5. 5

   Heat a clean skillet or griddle over medium heat and brush lightly with the remaining 1 tablespoon of olive oil.

6. 6

   Place a corn tortilla on the skillet. Sprinkle a layer of grated extra sharp cheddar cheese (about 2 tablespoons per tortilla) on one half of the tortilla.

7. 7

   Spoon a generous portion of the spicy beef mixture over the cheese, then top with a small handful of shredded romaine lettuce.

8. 8

   Fold the tortilla in half to cover the filling. Cook for 2-3 minutes per side, pressing gently, until the tortilla is golden and crispy and the cheese is melted.

9. 9

   Repeat with the remaining tortillas and filling, adding more oil to the skillet as needed.

10. 10

    Slice the quesadillas into wedges and serve hot. Enjoy your Italian-Inspired Spicy Beef Quesadillas!