Serves: 4
Total Calories: 462

2 tablespoons vegetable oil, plus extra for frying the quesadillas
1/2 medium white onion, finely chopped
1/2 pound lean ground beef
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon ground cumin
pinch crushed red pepper
1 cup canned diced tomato in their juice
salt, to taste
4 (8- to 9-inch) flour tortillas
1 1/3 cups shredded Chihuahua or mild Cheddar cheese

1. In a medium nonstick skillet, heat 2 tablespoons of oil over medium heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the beef, breaking it up into bits, and cook, stirring, until it starts to brown, 4 to 5 minutes. Add oregano, cumin, and crushed red pepper. Stir to mix with the meat. Add the tomatoes and cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Season with salt.

2. Heat a large dry nonstick skillet over medium heat, and warm the tortillas, one at a time, turning once or twice, until soft and limp, about 20 seconds. Wrap in a clean kitchen towel to keep moist and soft. (This prevents the tortilla from cracking when it's folded.) Put 1 tortilla on a flat work surface. Spread 1/3 cup of the meat mixture half the tortilla and top with 1/3 cup cheese. Fold in half. Press lightly to flatten and put on a baking sheet. Cover with a piece of plastic wrap to prevent drying out. Repeat with the remaining tortillas and fillings. (Can be made ahead to this point, covered with plastic wrap and refrigerated up to 3 to 4 hours before frying.)

3. Preheat oven to 200°. In a large nonstick skillet, heat about 2 tablespoons oil over medium heat until it starts to shimmer. Put 1 quesadilla in the skillet and fry, turning once, until golden brown on both sides and the cheese is melted, about 1 to 2 minutes on each side. Drain on paper towels. Keep warm in the oven. Repeat until all are fried. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 462
Calories from Fat: 218

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Eggs and Breakfast Dishes
Bacon and Egg Quesadillas
Banana Breakfast Burritos
Banana and Mandarin Fruit Cup
Bean and Melted Cheese Sandwiches
Beef and Cheese Quesadillas
Black Bean Omelet
Breakfast Bean and Cheese Tacos
Breakfast Fruit Plate
Breakfast Tacos with Potatoes and Chorizo
Cactus Omelet
Crisp Rolled Tortillas with Ham
Divorced Eggs
Egg and Tortilla Casserole
Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
Eggs with Ham, Tomatoes, and Peppers
Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
Mexican Scrambled Eggs
Pineapple Boats
Poached Eggs in Tomato Chile Sauce
Potato Masa Cakes with Spicy Pork
Potato Omelet, Mexican Style
Potatoes and Chorizo with Baked Eggs
Rice Casserole with Eggs
Savory Breakfast Cheesecake
Scrambled Eggs in Tomatillo Sauce
Scrambled Eggs with Avocado and Tomato
Scrambled Eggs with Cactus
Scrambled Eggs with Chorizo
Shrimp and Spinach Omelet
Stuffed Chiles with Scrambled Eggs and Bacon
Sweet Fried Bread
Toasted Rolls with Refried Beans and Bacon
Tortilla Casserole with Eggs and Red Chile Sauce
Tortillas Topped with Pork and Potatoes
Tortillas with Eggs, Chorizo, and Cheese
Yogurt and Tropical Fruit Starter
Zucchini Omelet