Ingredients
3/4 pound ground beef1/2 cup refried beans1 can (4 ounces) chopped green chilies, drained1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/4 teaspoon salt4 flour tortillas (8 inches)2 tablespoons butter, melted1-1/3 cups shredded Mexican cheese blendPaprika
Preparation
Preheat oven to 475°. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles; drain. Stir in beans, chilies, oregano, cumin and salt. Cook over medium-low heat until heated through 3-4 minutes.
Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half.
Place on a lightly greased baking sheet; sprinkle with paprika. Bake until crisp and golden brown, 8-10 minutes. Cut each quesadilla into 3 wedges.
