These crunchwrap quesadillas were the featured recipe in our Taco Tuesday Dinner Bundles. What started as a way to get dinnertime solutions to our customers during COVID-19 turned into a way for us to connect with local food producers and artisans. And how delicious it was! We love this flavor combo. It's a must for Tuesdays or any day!
1 lb Iverstine's Ground Beef
1 Tbl Taco Tuesday Blend
2 Tbl Habanero Extra Virgin Olive Oil
1/2 Yellow Onion, sliced
Shredded Cheddar Jack Cheese
Hola Nola Tortillas
Davey's Salsa for Serving
Avocado, Guac, Sour Cream, Cilantro, Shredded Lettuce for Serving
Heat a skillet over medium high heat. Add in the ground beef, Taco Tuesday Blend and Habanero Extra Virgin Olive OIl and stir to combine. Saute until completely cooked through and there is no visible pink-about 10 mins. Move to a plate. Do not wipe out skillet and add onions. Add a little extra oil if needed and saute onions until golden brown and soft-about 5 minutes. Set Aside.
The trick to making these quesadillas crunchy is having a bit of fat in the pan-that's the key to getting a crispy tortilla for that perfect bite and crunch! Drizzle in Habanero Extra Virgin Olive Oil in a nonstick skillet. Place a tortilla in the pan. Spoon meat and onions onto on half of the tortilla. Sprinkle cheese on the meat/onion mixture. Fold the other half of the tortilla over the meat and onions to cover. Cook until the bottom is golden brown and crispy. Carefully, using a large spatula, turn the quesadilla to crisp the other side. You may have to lift the quesadilla to drizzle a bit of oil underneath. Cook for another 5 minutes or until crispy. Serve with Davey's Salsa and all the yummy toppings.