Sweet Chili Crunch Wrap Quesadillas

• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 4 (8-inch) flour tortillas
• 1/4 cup sweet chili sauce
• 1/4 cup crushed tortilla chips
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish

Steps

1. 1 In a large skillet, cook ground beef with onion and bell pepper over medium heat until browned; drain excess fat.
2. 2 Stir in cumin, chili powder, garlic powder, salt, and black pepper.
3. 3 Warm tortillas in the microwave for 20 seconds each to make them pliable.
4. 4 Spread 1 tablespoon of sweet chili sauce over half of each tortilla.
5. 5 Layer with beef mixture and cheese, then sprinkle crushed tortilla chips on top.
6. 6 Fold the empty half of the tortilla over the filling.
7. 7 Heat oil in a large skillet over medium heat. Cook quesadillas until golden brown and crispy on both sides, about 2 minutes per side.
8. 8 Cut into wedges and garnish with cilantro.

Equipment

• Large skillet
• Microwave
• Spatula

Variations

• Swap ground beef for chicken or turkey for a lighter option.
• Add black beans or corn for extra texture and nutrients.

Substitutions

• Use gluten-free tortillas for a gluten-free option.
• Substitute Greek yogurt for sour cream to cut back on fat.

Pairings

• Corn salad
• Mexican rice

Nutrition

Tips

• For extra crunch, toast the tortilla chips in a dry skillet before crushing.
• Use a mix of cheeses for added flavor complexity.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: These quesadillas freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of sour cream and salsa for dipping.
• Pair with a fresh avocado salad.

FAQ