Ground Beef Quesadillas

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Tomato Paste(15g)
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  Chili powder(23g)
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  Cumin, Ground(5g)
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  Garlic powder(3g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  ¼ cup water
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  Mexican Blend Cheese(480g)

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Tortilla, Whole Wheat, Flour, 8-Inch
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  Cooking spray (per 1-second spray)
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Guacamole, Store-Bought
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  Salsa, Prepared, Red, Store-Bought
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  Cilantro, Fresh

Instructions

1. 1In a large skillet, heat the oil over medium-high heat. Add the ground beef. Let it sizzle in a single piece for 2 minutes (getting a little crust on the bottom makes it easier to break up), then with a wooden spoon, sturdy heatproof spatula, or meat chopper, being to break it into small pieces.
2. 2Add the tomato paste, chili powder, cumin, and garlic powder. Stir continuing to break the meat into small pieces. Continue cooking until the beef is browned and cooked through. This process will take 5 to 7 minutes. Pour in the water and stir, scraping up any stuck on bits. Remove from the heat.
3. 3For each quesadilla, top half of a tortilla with 1/4 cup cheese. Spread one-quarter of the beef over the top (it will seem like a lot but we don't want a skimpy beef quesadilla). Top with another 1/4 cup cheese.
4. 4In a large nonstick skillet, melt a little butter (or coat with cooking spray; you can also leave it uncoated if the skillet is nonstick; personally I find a little butter totally worth it for the flavor and crispiness). Swirl to coat the pan, then carefully place 1 quesadilla the pan so the folded edge runs down the center. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
5. 5With the back of a spatula, gently press down on the tops of the quesadillas to flatten them (if some of the cheese oozes out, even better! it will become crisp and YUM). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas brown but do not burn, about 4 minutes.
6. 6Carefully flip and cook the other side for about 2 minutes more, until both sides are a lightly crisp golden brown.
7. 7Let the quesadillas cool on a cutting board for a few minutes (or place on a wire rack set atop a baking sheet and keep warm in a 200 degrees F oven while you finish the remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into 3 or 4 pie-shaped wedges. Enjoy hot with toppings.