|
2 ten-inch-diameter flour tortillas 10 ounces 93% lean ground beef one medium onion 1 Tbsp Hamburger Seasoning 1 tsp Italian seasoning 1/2 tsp salt butter 2 ounces shredded cheese, divided 2 eggs 1 medium tomato, sliced 2 Tbsp chopped parsley Use a scoop-sided skillet with a lid and a flat bottom large enough to lay a ten-inch-diameter tortilla out flat. Grate half of the onion with a fine grater, and mix grated onion and juice into ground beef, along with hamburger seasoning, salt and Italian seasoning. Grease skillet well with butter. Put one flour tortilla in the skillet, and then spread ground beef mixture over it, pressing it out carefully to get it to a uniform thickness. Top with 1 ounce shredded cheese, then top with second tortilla. Whisk eggs together and pour over top tortilla, making sure to coat all of it. Cover and cook over medium heat for 10-12 minutes until firmed up enough to flip. To flip: remove lid, wipe off condensation, and replace lid, holding it firmly on skillet. Carefully invert skillet and lid together so that quesadilla drops into the lid, then return skillet to heat and slide quesadilla back into it upside down. Top with tomato slices, then top with 1 ounce shredded cheese. Cover and cook for 5 more minutes or until nicely browned on the bottom. Sprinkle with chopped parsley before serving. This recipe was added: 2 November 2021 |