Ingredients

• 450 g of ground beef
• 1 tablespoon vegetable or olive oil
• 1 cup finely chopped onion
• 3 tablespoons tomato paste
• 1 cup coarsely sliced ​​spinach
• Ž teaspoons of rubbed garlic
• 1 teaspoon chili powder
• 2 tablespoons ground fresh coriander optional

• 4 teaspoons butter
• 8 tortilla quesadilla
• 2 cups grated cheese such as cheddar (use whatever you have at home)
• Quality salt and freshly ground pepper to taste
• For serving:
• Guacamole, sour cream, salsa and lime on the drip

Cooking guidelines

Heat a large pan on medium heat and sauté the beef for about 5 minutes. Divide the meat with a spoon until the meat is properly fried and crumbly. Strain the meat so that it does not float in the juice and set it aside for later. Save the juice from the meat for later.

Reheat the pan and add a little bit of oil. Fry the onion, salt, pepper and sauté until the onion is golden. Add the tomato paste, meat juice, spinach, garlic and chilli and stir until the spinach is soft and the mixture is well mixed. Add the beef and mix everything well. Put the whole mixture in a bowl and put in the fresh coriander (to taste).

Grate the cheese and leave it aside for now. Fry the tortilla in a hot pan with a slice of butter. Sprinkle half of the tortilla with about two teaspoons of cheese and spread ⅛ the meat mixture over the cheese. Pour the same part of the cheese on the other half as on the first half. Flip the first half of the quesadilla over the first one and fry for about two minutes until the bottom of the quesadilla is golden brown and the cheese starts to melt. Turn the Quesadilla to the other side and fry the process on the other side as well, until you have the Quesadilla golden fried on both sides.