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Andrew Fowler

Ground Beef and Poblano Quesadillas

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 poblano pepper
  • 3 tbsp neutral oil divided
  • 8 oz cremini mushrooms finely chopped
  • 1 small yellow onion finely diced
  • 1 lb 90% lean ground beef
  • 1 tsp ground cumin
  • 1/2 tsp ground ancho chile
  • 3/4 tsp fine salt
  • 1 tbsp fresh lime juice
  • 16 corn tortillas about 6 inches each
  • 6 oz Oaxaca cheese shredded

Method
 

  1. Heat the broiler. Place poblano on a rimmed metal sheet 6 inches from heat. Broil 8 to 10 minutes, turning until blistered. Cover in a bowl for 10 minutes, then peel, seed and finely chop.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook mushrooms and onion for 7 to 8 minutes until their moisture evaporates and they begin to brown.
  3. Add beef and cook for 7 to 8 minutes, breaking it into small crumbles, until it reaches 160°F. Drain excess fat and stir in cumin, ancho chile, salt and chopped poblano for 1 minute, then remove from the heat and stir in lime juice.
  4. Divide half the Oaxaca over 8 tortillas. Spread one-eighth of the beef filling over each, add the remaining cheese and close with the other 8 tortillas to make 8 round quesadillas.
  5. Heat 1 1/2 teaspoons of the remaining oil in a clean large skillet over medium heat. Cook 2 quesadillas for 2 to 3 minutes per side until golden, crisp and 165°F in the centers. Repeat in 3 more batches, using 1 1/2 teaspoons oil per batch.
  6. Rest each batch for 2 minutes before cutting each quesadilla into 4 wedges. Serve 2 whole quesadillas, or 8 wedges, per person.