Ingredients:

  • Tbsp Olive Oil or Vegetable Oil
  • large Yellow Onion, finely diced
  • large Green Bell Pepper, finely diced
  • cloves Garlic, minced
  • lb Lean Ground Beef (85/15)
  • (8 oz) can Tomato Sauce
  • tsp Dried Oregano
  • tsp Ground Cumin
  • /2 tsp Smoked Paprika
  • Pinch of Cinnamon
  • /4 cup Pitted Green Olives, roughly chopped
  • Tbsp Capers, drained
  • Tbsp Brown Sugar, packed
  • /2 cup Beef Broth or Water
  • Salt and Pepper to taste
  • large (10-inch) Flour Tortillas
  • 1/2 cups Monterey Jack or Oaxaca Cheese, freshly shredded
  • Tbsp Unsalted Butter or neutral oil for griddling

Instructions:

  1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add onion and bell pepper; cook until softened (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add the ground beef, breaking it up with a spoon. Cook until fully browned, draining off any excess fat.
  3. Stir in the tomato sauce, oregano, cumin, paprika, and cinnamon. Cook for 1 minute. Add brown sugar, beef broth, chopped olives, and capers.
  4. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let the picadillo simmer gently for 20-25 minutes, stirring occasionally, until the sauce has thickened. Adjust salt and pepper.
  5. Remove the picadillo from the heat and allow it to cool slightly before assembly.
  6. Lay out four tortillas. Sprinkle an even layer of shredded cheese on one half of each tortilla. Top the cheese with a generous layer of the cooled picadillo filling, leaving a 1-inch border. Sprinkle a little more cheese over the filling.
  7. Fold the empty half over the filling to create a half-moon shape. Repeat assembly for all 8 quesadillas.
  8. Heat a large non-stick skillet or griddle over medium heat and melt about a teaspoon of butter/oil. Place 1 or 2 assembled quesadillas onto the hot surface.
  9. Cook for 3–4 minutes per side, pressing down gently with a spatula, until the tortilla is deeply golden brown and the cheese is fully melted and gooey. Repeat with remaining butter and quesadillas.
  10. Remove from the pan, cut each quesadilla into wedges, and serve immediately.