Cooking Instructions

In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula until it's browned and crumbly. Drain any excess fat if necessary.

Add the chopped onion and diced red bell pepper to the skillet with the browned beef. Sauté for about 3-4 minutes, or until the vegetables are soft. Stir in the spinach or baby kale and cook for another minute until wilted.

Sprinkle the fajita seasoning, cumin, paprika, garlic powder, and oregano over the beef and vegetable mixture. Stir well to combine and cook for an additional 1-2 minutes to let the spices meld into the filling.

In a separate skillet, warm each tortilla over medium heat for about 30 seconds on each side. This will make them pliable for folding.

To assemble the quesadillas, place half of the beef and vegetable mixture on one side of each tortilla, then sprinkle with a generous amount of shredded cheddar and Monterey Jack cheese. Fold the tortilla in half to cover the filling.

In the same skillet, cook the folded quesadilla for 2-3 minutes on each side, or until golden and crispy, and the cheese has melted. Repeat with the remaining tortillas and filling.

Once cooked, remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges. Serve with your choice of optional toppings.