1 tbsp. Additional-virgin olive oil
2 bell peppers, chopped
1 onion, chopped
1 1/2 lb. Floor beef
1 tsp. Chili powder
1 tsp. Cumin
1/2 tsp. Smoked paprika
Freshly floor black pepper
8 giant flour tortillas
1 c. Shredded cheddar
1 c. Shredded monterey
2 inexperienced onions, thinly sliced
Bitter cream, for garnish
Pico de gallo, for garnish
Preheat oven to 425°. In a big skillet over medium warmth, warmth olive oil. Add bell peppers and onion and prepare dinner till mushy, about 5 minutes. Take away from skillet and put aside. Add floor beef to skillet and prepare dinner, breaking apart meat with a wood spoon, till beef is now not pink, about 5 minutes. Drain fats, then stir in cumin, chili powder, paprika and season with salt and pepper.
On a half sheet, place 6 tortillas across the edges of the pan in order that about half of every tortilla hangs over facet. Place one other tortilla within the middle to cowl pan fully, then high with floor beef, pepper and onion combination, cheeses, and inexperienced onions.
Place one other tortilla within the middle (on high of all fillings), then fold every tortilla in direction of middle. Place a second baking sheet on high of tortillas (to assist quesadilla maintain is form!) and bake till tortillas are starting to show crispy, about 20 minutes. Take away baking sheet from on high and proceed baking till tortillas are golden and crispy, about quarter-hour extra.
Slice into rectangles and serve heat with bitter cream and pico de gallo.