No, you don’t twist these quesadillas. But they have so many kinds of chiles that you have to be a little twisted to try them. Fresnos, caribes, and jalapeños each add their own flavor creating a mouthful of yum!
1 pound lean ground beef
1 1/2 tablespoons chopped red Fresno pepper
1/2 tablespoon chopped caribe pepper
1 1/2 tablespoons chopped jalapeño pepper
1 1/2 tablespoons chopped elephant garlic
2 tablespoons chopped green chiles
16 ounces stewed tomatoes
1 egg white
1 cup Mexican blend grated cheese
Salt and pepper, to taste
2 flour tortillas
In large saucepan, cook ground beef. Drain, if desired.
When completely cooked, add chiles, garlic, stewed tomatoes, salt, and pepper. On high heat, continually stir mixture 15-20 minutes or until completely blended.
Meanwhile, preheat oven to 400 degrees.
On lightly greased baking sheet, place 1 tortilla and add thin layer of cheese. Add desired amount of beef mixture, then add another layer of cheese. Top with second tortilla.
Brush top of tortilla with egg white and bake 10-15 minutes or until cheese is completely melted.
Garnish with sour cream and salsa.