Beef Quesadillas

Finely dice the onion and green bell pepper into ¼-inch (6mm) pieces, mince the garlic, and combine all spice blend ingredients in a small bowl. Combine the shredded Monterey Jack and cheddar cheeses in a separate bowl and set aside.

Heat olive oil in a large skillet over medium-high heat until shimmering, then add the diced onion and green bell pepper and cook for 3–4 minutes until softened. Add the minced garlic and stir for 30–60 seconds until fragrant.

Add the ground beef, breaking it into small crumbles immediately, and cook for 5–6 minutes over medium-high heat until fully browned with no pink remaining. Carefully drain the excess fat.

Return the drained beef to the skillet over medium heat, add the entire spice blend, and stir well to coat. Add the tomato paste and 2 tablespoons of water, stirring for 1–2 minutes until fully combined and glossy, then remove from heat.

Lay one tortilla flat, sprinkle ¼ cup of the cheese blend over one half, top with about ⅓ cup of beef filling, add another 2–3 tablespoons of cheese, then fold the plain half over to form a half-moon. Repeat for the remaining three quesadillas.

Preheat a lightly oiled cast iron skillet or griddle over medium heat for 2 minutes, then cook each quesadilla for 2–3 minutes per side until deep golden brown and the cheese is fully melted. Work in batches to avoid crowding the pan.

Transfer to a cutting board, rest for 1–2 minutes, then cut into 3 triangles with a pizza cutter. Serve immediately with sour cream, guacamole, salsa, pickled jalapeños, and fresh cilantro on the side.