Back To Recipe List

Quesadilla Rustica

Name: Quesadilla Rustica
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mex/Southwest
Ingredients: 8 OZS Laura's Lean Ground Beef; 1 Flour tortilla12 inch; 1 OZ Oaxaca cheese; 1 OZ Cotilla cheese; 1 OZ Chihuahua cheese; 1/2 TSP Dried epazote (Mexican oregano); 2 TSPS Fresh habanerodiced; 8 Grape tomatoessliced; 1 Fresh jalapeñothinly sliced; 1 OZ Sour cream; 1/4 OZ Fresh cilantro; 1/2 OZ Chimichurri sauce; 1 OZ Olive oil; Salt and pepper to taste

Rate this recipe

Ingredients

8 ozs Laura's Lean Ground Beef
1 Flour tortilla (12 inch)
1 oz Oaxaca cheese
1 oz Cotilla cheese
1 oz Chihuahua cheese
1/2 tsp Dried epazote (Mexican oregano)
2 tsps Fresh habanero (diced)
8 Grape tomatoes (sliced)
1 Fresh jalapeño (thinly sliced)
1 oz Sour cream
1/4 oz Fresh cilantro
1/2 oz Chimichurri sauce
1 oz Olive oil
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

Serving size based on 1 cup (242g)

Preparation

1. In a hot pan add the olive oil, then add the ground beef season with salt and pepper and cook until well-browned then set aside to cool.

2. Toast tortilla on a lightly oiled flat pan or plancha until charred on each side, let cool to room temperature, should be crisp and dry.

3. Top evenly with cheese mix, then add tomatoes and ground beef.

4. Cook in a hot oven until cheese is melted season with epazote and habaneros.

5. Slice with a pizza cutter in 6 even pieces put on large round 12" plate, finish with chimichurri and sliced jalapeños, drizzle sour cream and garnish with cilantro.

Chimichurri Sauce

5 Bunches Parsley Chopped
5 each lemons Zested and Juiced
4 cloves Garlic finely chopped
4 TBS Chili Flakes
4 qts EVOO
Salt and Pepper

Recipe credit: Chef Ralph Scamardella