Ingredients:
For the filling:
1 tablespoon olive oil
1/2 pound ground beef
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
6 slices bacon, cooked until crispy and chopped
1 tablespoon pure maple syrup
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
For assembling:
4 large flour tortillas
1 tablespoon butter or oil, for frying
Chopped parsley, optional
In a skillet over medium heat, heat olive oil and add ground beef. Break it apart with a spatula and cook until browned and fully cooked, about 6-8 minutes. Drain excess fat.
Stir in garlic powder, onion powder, salt, pepper, and the maple syrup. Let it simmer for 1-2 minutes until everything is well-coated and slightly caramelized. Remove from heat and stir in the crispy chopped bacon.
On one half of each tortilla, sprinkle a mix of cheddar and mozzarella. Add a layer of the maple bacon beef mixture, then top with a little more cheese. Fold the tortilla over to create a half-moon.
In a clean skillet or griddle, melt butter over medium heat.
Place quesadillas in the skillet and cook for 2-3 minutes per side until golden brown and the cheese is fully melted.
Let them rest for a minute, then cut into wedges. Garnish with chopped parsley.
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