Who says you have to follow the rules? This quesadilla breaks the rules in the most delicious ways! Plan ahead because you'll need to make the cheese sauce first! Feel free to add in sliced mushrooms, or bell pepper.
Ingredients
- butter: 1 Tbsp
- flour: 1 Tbsp
- milk: 0.75 cup
- provolone cheese: 0.33333 cup (grated)
- pinch salt: 1 piece
- pinch freshly ground white pepper: 1 piece
- ground beef: 0.5 pound
- salt: 0.5 tsp
- garlic granules: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- medium thinly sliced onion: 0.5 piece
- tortillas: 4 piece (7 inch)
Metric Conversion
Stages of cooking
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Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
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Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
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Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
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Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
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Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.
