Ingredients
Equipment
Method
Preparation
- Start by gathering all your ingredients. Chop the sweet onion finely and set it aside. Measure out your Worcestershire sauce, Stone House seasoning, and cheese.
Cooking
- In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and sauté for about 2-3 minutes until softened. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Once the beef is cooked, stir in the Worcestershire sauce and Stone House seasoning. Mix well and cook for an additional minute to let the flavors meld together. Remove from heat.
- Lay out a tortilla on a clean surface. Evenly spread a portion of the beef mixture over half of the tortilla. Sprinkle with grated Cheddar cheese and fold the tortilla over to form a half-moon shape. Repeat with the remaining tortillas.
- In the same skillet, add a pat of butter and melt over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes until golden brown. Carefully flip and cook for another 2-3 minutes on the other side. Remove from the skillet and repeat with the remaining quesadillas.
- Slice the quesadillas into wedges and serve them warm with a side of mayonnaise and salsa for dipping. Garnish with fresh lettuce if desired.
Notes
- Feel free to customize the fillings based on your preferences, including different cheeses or adding veggies.
- These quesadillas can be made ahead and frozen for a quick meal later.
- Serve with salsa or guacamole for added flavor.