Ingredients
- Filling
- 1 lb Verde Farms 85/15 Ground Beef
- 1 tbsp Olive Oil
- 1/2 Onion, finely chopped
- 1 Red Bell Pepper, finely diced
- 1 cup Baby Spinach, chopped
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- Salt and Cracked Black Pepper, to taste
- 1/4 cup Fresh Cilantro, chopped
- Quesadillas
- 8 Whole-Wheat Tortillas (or gluten-free tortillas)
- 1 1/2 cups Shredded Cheddar Cheese (or a mix of cheddar and Monterey Jack)
- Cooking Spray or 1 tbsp Olive Oil
- Optional Toppings
- Fresh Salsa or Pico de Gallo
- Sliced Avocado or Guacamole
- Greek Yogurt or Sour Cream
- Lime Wedges
Instructions
- Lay 4 tortillas on a clean surface. Evenly distribute the beef filling across the tortillas.
- Sprinkle shredded cheese over the filling, then top with the remaining tortillas to create a sandwich.
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of olive oil.
- Place one quesadilla in the skillet and cook until the bottom is golden brown and the cheese begins to melt, about 2–3 minutes.
- Carefully flip and cook the other side for another 2–3 minutes, pressing gently with a spatula to ensure even cooking.
- Repeat with the remaining quesadillas.
- Transfer cooked quesadillas to a cutting board and slice into wedges.
- Serve warm with your favorite toppings like salsa, avocado, Greek yogurt, or lime wedges.
This recipe was provided by Brad Johnson, CEO of Verde Farms. Brad has a background in brand marketing and sales for CPG. He had always wanted to work on brands that advocated for improvement and for mission driven companies. Verde produces 100% regenerative organic grass fed beef. What he’s learned about regenerative farming harkens back to what his family did on the family farm he grew up on.