Ingredients
2 T EVOO plus more for brushing
3 cloves garlic, minced
1 tsp chili powder
1 lb lean ground beef, bison, or lamb
1 T fresh oregano
Kosher salt & freshly ground pepper
4 scallions thinly sliced
4 10-inch flour tortillas
3 1/2 C shredded Monterey Jack
Fresh salsa, sour cream for serving
Preparation
Heat olive oil in large skillet over medium heat. Add garlic & chili powder and cook 1-2 minutes. Add beef, oregano, 1 tsp salt and pepper to taste. Cook, breaking up the meat, until no longer pink, 2 minutes. Add scallions and cook 5-6 more minutes.
Heat panini pan over medium heat. Brush one side of each tortilla with olive oil. Place 2 tortillas on griddle, oiled side down, and scatter 1/4 of the cheese on each. Cook until bottoms are golden brown and cheese is melted. Put 1/4 of beef mixture on 1/2 the tortilla and fold into 1/2 moon shape. Cook until tortillas are crisp. Repeat to make 4 quesadillas. Cut into wedges and serve with salsa and sour cream.
