Beef Quesadillas with Queso Blanco Sauce
By Judy Kim
Yields:
4
Total Time:
30 mins
Jump to recipeYou won't be able to stop eating this queso blanco sauce.
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Ingredients
- 3 cups Monterey Jack cheese
- 4 1/2 oz. green chilies
- 1/4 cup heavy cream
- 5 tsp. cumin
- kosher salt
- Freshly ground pepper
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 Tbsp. chili powder
- 8 large flour tortillas
- extra-virgin olive oil
- 1/2 cup fresh cilantro, chopped
- 1 large tomato, chopped
- 1/2 cup sour cream
Directions
- Step 1In a small pot, add 1 cup Monterey jack cheese, half of the green chilies, heavy cream, 1 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper and 3 cloves garlic. Heat over low heat till cheese is melted and well blended, about 10 minutes. Keep stirring to prevent bottom from burning. Keep on low until ready to serve.
- Step 2Meanwhile, in a large skillet, brown beef for 5 minutes over medium-high heat. Drain oil and add 1 tbsp. salt and the remaining cumin, chili, garlic, green chilies and cheese.
- Step 3In a large skillet, preheat over medium-low heat. Drizzle olive oil and place 1 flour tortilla and fill with 1/4 of meat mixture. There will be enough for four large quesadillas. Place another tortilla on top. Cook for 1 to 2 minutes till light golden brown and cook on other side. If the quesadilla is browning too quickly, turn down to low heat. Repeat steps for the remaining quesadillas.
- Step 4Cut each quesadilla into 4 pieces and top with warm queso sauce. Garnish with cilantro, tomato and sour cream.
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