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Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt.

  • 1 (8 oz) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 2 pints
    grape tomatoes
  • 2
    jalapeño peppers
  • 4
    large flour tortillas
  • 1 ½ lb
    lean ground beef
  • 1
    lime
  • ½ cup
    plain Greek yogurt
  • 1 medium
    red onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 pints grape tomatoes
    2 jalapeño peppers
    1 lime
    1 small bunch cilantro
  • 2
    Quarter the tomatoes and transfer to a medium bowl (that will hold the salsa).
  • 3
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
  • 4
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.
  • 5
    Heat a nonstick skillet over medium heat.
  • 6
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add ½ of the onion to the salsa bowl and leave the rest on the cutting board.
    1 medium red onion
  • 7
    Once the skillet is hot, add coconut oil to the skillet and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 8
    Add the remaining diced onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
  • 9
    Juice the limes and add to the salsa bowl.
  • 10
    Season the salsa with salt and pepper; mix together and set aside.
    1 tsp salt
    ½ tsp black pepper
  • 11
    Add the ground beef to the skillet and season with chili powder, cumin, salt, and pepper. Cook, breaking apart with a spoon, until the beef is browned and crumbly, 3 to 4 minutes. Once done, transfer the mixture to a bowl.
    1 ½ lb lean ground beef
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 12
    While the beef cooks, coarsely grate 2 cups of cheddar.
    1 (8 oz) block cheddar cheese
  • 13
    Once the beef mixture has been transferred, remove any leftover bits from the skillet.
  • 14
    Place the tortillas on a flat surface. Layer one half of each tortilla with ⅛ of the cheese, ¼ of the beef mixture, and another ⅛ of the cheese. Fold tortillas over to close.
    4 large flour tortillas
  • 15
    Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and the cheese is melted, 2-4 minutes per side. Once done, transfer the quesadillas to a cutting board. Repeat with the remaining 2 quesadillas.
  • 16
    Cut each quesadilla into 4 wedges.
  • 17
    To serve, divide the quesadillas between plates and serve with the pico de gallo and Greek yogurt. Enjoy!
    ½ cup plain Greek yogurt