Meat quesadilla

Ingredients:

• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 1 teaspoon ground ancho pepper
• 450 g lean ground beef or lamb
• 1 tbsp finely chopped fresh oregano
• 4 green onions, thinly sliced
• 4 wheat tortillas, 25 cm in diameter.
• 3.5 cups grated Muenster or Monterey Jack cheese
• Fresh salsa and/or sour cream, to serve

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add garlic and ground chili pepper and cook for 1-2 minutes. Add ground beef, oregano, 1 teaspoon salt, and season with pepper to taste. Cook, breaking up the meat with a spoon, until darkened, about 2 minutes. Add green onions and cook for another 5-6 minutes.
2. Heat a large griddle or griddle over medium heat. Brush 1 side of each tortilla with olive oil. Place two tortillas on the griddle (or one if using a griddle), greased side down, and sprinkle each with about a quarter of the cheese. Cook until the tortilla is browned on the bottom and the cheese is melted. Place about a quarter of the meat mixture on half of each tortilla and fold in half. Continue cooking, pressing until the quesadillas are crispy, turning once. Repeat to make 4 quesadillas. Slice into wedges and serve with salsa and/or sour cream.