Instructions:
Preheat the oven to 425°F (220°C).
Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell peppers. Cook for 5 minutes until soft, then transfer to a bowl.
Cook Beef: In the same skillet, cook ground beef until browned, breaking it up as it cooks. Drain excess fat. Stir in chili powder, cumin, paprika, salt, and pepper.
Assemble Quesadillas: Place 6 tortillas on a baking sheet, overlapping them slightly. Spread the beef mixture evenly over the tortillas. Top with the bell pepper and onion mixture, shredded cheeses, and green onions. Fold the edges of the tortillas towards the center, and place the remaining tortilla on top. If needed, place a second baking sheet on top to keep the tortillas in place.
Bake: Bake for 25-35 minutes, or until the tortillas are crispy. If using a second baking sheet, remove it after 10 minutes.
Serve: Slice into rectangles and serve warm with sour cream and pico de gallo on top.
Pro Tips
Use a Large Baking Sheet: For even cooking, ensure your baking sheet is large enough to fit all the tortillas and fillings comfortably.
Preheat the Oven: A well-preheated oven helps achieve the perfect crispy texture on the tortillas.
Add Veggies: Feel free to sneak in extra vegetables like mushrooms or spinach for added nutrition.
Check for Crispiness: If using a second baking sheet on top, remove it after 10 minutes to allow the quesadillas to crisp up evenly.
Nutrition Information (Per Serving)
Calories: Approximately 350
Protein: 20g
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Sugar: 4g
Sodium: 800mg