Beef Quesadilla

Step 1

Place the bell pepper on a cutting board and slice it lengthwise from top to bottom into quarters, then slice out and discard the white stem and the cluster of seeds inside using a paring knife.

Step 2

Lay each quarter flat and slice crosswise into 1/4-inch-wide strips that look like thin matchsticks, working from one end to the other.

Step 3

Peel the onion, cut it in half lengthwise from root to tip, then lay each half flat and slice crosswise into 1/4-inch-wide strips.

Step 4

Place a 12-inch skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks, stirring frequently until no pink remains and the meat looks crumbly, about 5 minutes.

Step 5

Sprinkle 0.5 teaspoon cumin and 0.5 teaspoon chili powder over the cooked beef, stir for 30 seconds until fragrant, then transfer to a clean bowl.

Step 6

Return the skillet to medium-high heat, add the bell pepper and onion strips, and stir constantly until they soften and the edges turn light brown, about 4 minutes.

Step 7

Add the cooked beef back to the skillet with the vegetables and stir gently to combine, about 20 seconds, then pour everything into a bowl.

Step 8

Wipe the skillet clean with a paper towel and return it to medium heat.

Step 9

Place one tortilla in the center of the skillet and cook for 15 seconds until it feels warm and slightly flexible when you gently lift an edge with a fork.

Step 10

Scatter 0.75 cup shredded cheddar cheese in an even layer on half of the warm tortilla, leaving a 1-inch border around the edge.

Step 11

Spoon half of the beef and vegetable mixture onto the cheese, spreading it in a single layer.

Step 12

Fold the empty half of the tortilla over the filling like you are closing a book, then press gently with a spatula for 5 seconds so it stays folded.

Step 13

Cook the folded quesadilla over medium heat for 2 minutes until the bottom is golden brown and crispy, watching from the side so you can see the color deepen.

Step 14

Carefully slide a spatula under the quesadilla and flip it to the uncooked side, then cook for another 2 minutes until this side is also golden brown and crispy.

Step 15

Transfer the quesadilla to a cutting board and repeat steps 9–14 with the remaining tortilla, cheese, and beef mixture to make the second quesadilla.

Step 16

Cut each quesadilla into three triangles by making two diagonal cuts from corner to corner, then arrange on plates and serve immediately.