° 1 c. extra virgin olive oil
° 2 chopped green peppers
° 1 chopped onion
° 1 1/2 pounds ground beef
° 1 c. chili powder
° 1 c. cumin
° 1/2 c. smoke red pepper
° Freshly ground black pepper
° 8 large tortillas
° 1 c. grated cheddar cheese
° 1 c. shredded monterey
° 2 finely chopped green onions
° sour cream for garnish
° pico de gallo to garnish
Preheat oven 425 degrees.
In skillet on heat, oil olive Adding bell pepper also onion & cooking to tender, for 5 minutes.
Removing from skillet & set apart.
Add the ground beef to the skillet and cook, chopping the meat with a wooden spoon, until the beef has melted, about 5 minutes.
Draining fat, then adding cumin, chili powder, paprika & season with salt & pepper.
On a half sheet of paper, place 6 tortillas around the sides of the pan so that half of each tortilla sticks out the side.
Place another tortilla in the center to completely cover the pan, then top with ground beef, pepper and onion mixture, cheese and green onions.
Placing other tortilla in the center , & fold every tortilla toward center. Place a second baking sheet over the tortillas (to help the quesadillas firm up!) and bake until the tortillas begin to crisp, about 20 minutes.
Remove the top baking sheet and continue baking until the tortillas are golden brown and crispy, about 15 more minutes.