- Preheat the oven to 425° F / 220° C.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, cook until soft for about 5 minutes. Remove from skillet and set aside in a small bowl.
- In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about 5 minutes. Make sure to drain fat.
- Stir in paprika, chili powder, cumin, and season with salt and pepper to taste.
- Place 6 tortillas on a baking sheet, make sure to overlap the tortillas, and place another one to cover the baking sheet completely.
- Top with ground beef, then add pepper and onion mixture.
- Add shredded cheese and green onions on the top.
- Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help quesadilla hold is shape.
- Bake until tortillas are beginning to turn crispy, about 25-35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
- Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.
Enjoy!
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