Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup Flummadiddle sauce (recipe below)
Flummadiddle Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, paprika, salt, and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes.
4. In a mixing bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, apple cider vinegar, garlic powder, salt, and pepper to make the Flummadiddle sauce.
5. Lay out the flour tortillas on a flat surface. Sprinkle 1/2 cup of shredded cheddar cheese on one half of each tortilla.
6. Spoon the ground beef mixture on top of the cheese, dividing it evenly between the tortillas.
7. Drizzle 2 tablespoons of the Flummadiddle sauce over the ground beef on each tortilla.
8. Fold the tortillas in half to enclose the filling.
9. Heat a large skillet over medium-high heat. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are golden brown.
10. Remove the quesadillas from the skillet and cut into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 28g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
- Any type of hot sauce can be used instead of Flummadiddle sauce.
Variations:
- Add diced bell peppers or jalapeños to the ground beef mixture for extra flavor and spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the ground beef mixture for a Tex-Mex twist.
Tips and tricks:
- Don't overfill the quesadillas or they may be difficult to fold and cook.
- Use a spatula to press down on the quesadillas while cooking to help the cheese melt and the tortillas crisp up.
- Serve with extra Flummadiddle sauce on the side for dipping.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños
Pairings:
Serve with a side of Mexican rice and a simple green salad.
Suggested side dishes:
Mexican rice, green salad
Troubleshooting advice:
If the quesadillas are not cooking evenly, try adjusting the heat on the skillet or flipping them more frequently.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
The word "flummadiddle" is a colloquial term that means nonsense or foolishness. It is unclear how this sauce got its name, but it is a popular condiment in the southern United States.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the quesadillas as a main dish for dinner or as a party appetizer.
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