Disclosure: As a Sabra Tastemaker, I was compensated for this post, as well as provided with free product. All opinions remain my own. Thank you for supporting the sponsors who help make this blog possible.
I love my job, but the work week is tough. It’s hard to find inspiration in the kitchen after a full day in the office, followed by a 40-minute drive. By the time I arrive home, all I want to do is park my butt on the couch and relax. I’m spent. Unfortunately, I can’t do this; I have a family counting on me. (Which is probably fortunate, too, because, when left to my own devices, I can be shamefully lazy.) Forge on, I must!
This quesadilla came from one such night when my husband was working his winter second job and I just didn’t have it in me to prepare the typical meat, potatoes, and veggie meal. I looked at what I had in the fridge–which, thank goodness, was filled with a recent shipment from Sabra Dipping Co.–grabbed the tortillas, and got to work. In no time we had a deluxe treat–something a little more than the usual, but still meeting the fast and easy requirements for Monday-through-Friday. The best part is that you make enough filling for three quesadillas, so you have leftovers to work off of the next time around. Weeknight dinners have been solved. You’re welcome.
Which meals do you turn to when the week has been long and you’re just too tired to think?
- 1 teaspoon extra virgin olive oil
- 1 pound grass fed ground beef
- 1½ teaspoons garlic powder
- 1-2 pinches sea salt
- ¼ teaspoon freshly ground pepper
- 1 14.5-ounce can diced fire roasted tomatoes, drained
- 2 8-inch soft flour tortillas
- 1 cup (roughly 4 ounces) shredded Mexican cheese blend
- ¼ cup Sabra Spicy Guacamole
- 3 Tablespoons Sabra Medium Homestyle Salsa
- 3 Tablespoons plain whole milk yogurt
- Set a 10-inch cast iron skillet over medium-high heat and heat the olive oil in it.
- Add the ground beef, garlic powder, sea salt and ground pepper and brown the meat.
- Drain the fat and return to the heat, adding the tomatoes. Simmer for 5 minutes, then remove from heat.
- Heat a 10-inch cast iron pan over medium heat.
- Lay out one tortilla and sprinkle ¼ cup of the cheese evenly over it. Spread the guacamole over that.
- Place the tortilla in the pan and sprinkle over the guacamole another ¼ cup of the cheese.
- Spread ⅓ of the filling over this, then sprinkle the remaining ½ cup of cheese over the filling.
- Place the other tortilla on top and heat until cheese is melted and bottom tortilla is lightly browned.
- Flip carefully and heat the other side until lightly browned.
- Remove to a cutting board or dinner plate.
- Cut in sixths and spread over the top the salsa and yogurt.