Spicy Beef Quesadilla

During my time working in the kitchen at a Mexican restaurant I got a great opportunity to experiment with tasty ingredients.  The restaurant served a great quesadilla, and they have always been a favorite of mine.  This recipe is a great use of our Pastamore Fresh Jalapeno Oil which is used twice during the recipe.  This quesadilla would pair great our chilled sweet corn soup recipe.

Ingredients:    Serves 4
1 lb - 90/10 ground beef
1 Tbsp + 2 tsp - Pastamore Fresh Jalapeno Oil
10 oz - shredded pepper jack cheese
1/2 - medium red onion
8 - medium flour tortillas
1/4 tsp - oregano
1/8 tsp - red pepper flakes
1/4 tsp - cumin
1/8 tsp - smoked paprika
1/8 tsp - garlic powder
To taste - salt and black pepper

Directions:
1.  Cut the top and bottom off of the onion, remove the skin, cut in half, and thinly slice on half.

2.  Heat a large frying pan on the stove over medium-high heat.  Once hot, add the onion and cook for 2-3 minutes.  Add the ground beef to the pan.  Break up the meat into small crumbles.  Season with the spices, add the Pastamore Fresh Jalapeno Oil.  Season to taste with salt and black pepper.  Cook until the desired doneness has been reached.  Allow to cool for 5 minutes.

3.  Heat a large frying pan on the stove over medium heat.  Add 1/2 tsp of Pastamore Fresh Jalapeno Oil to the pan and allow to heat.  Place one tortilla into the pan, evenly add the pepper jack cheese, and add 1/4 of the ground beef to the quesadilla and spread evenly.  Add the top tortilla.  Turn once the bottom tortilla has reached the desired doneness.  Turn over once, cooking the second side to the same doneness.  Remove from the pan and cut into quarters.

4.  Cook the remaining quesadillas and enjoy!