Kenyan Beef Quesadilla
A flavorful and energizing quesadilla filled with juicy Kenyan beef, roasted to perfection.
Ingredients
- ●1 pound Beef kidneyTrimmed and sliced into thin strips
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1 teaspoon CuminGround
- ●1/2 teaspoon PaprikaSmoked
- ●1/4 teaspoon SaltTo taste
- ●4 large QuesadillaTortillas
- ●1 cup Shredded cheeseMonterey Jack or Cheddar
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the beef kidney with cumin, paprika, and salt. Set aside.
- 3
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- 4
Add the sliced beef kidney and cook until browned, about 5 minutes. Set aside.
- 5
In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3 minutes.
- 6
In a separate pan or griddle, place a large tortilla over medium heat.
- 7
Sprinkle shredded cheese on half of the tortilla, then add the cooked beef kidney on top.
- 8
Fold the tortilla in half to enclose the filling.
- 9
Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
- 10
Flip the quesadilla and cook for an additional 2-3 minutes, until the other side is also crispy.
- 11
Repeat with the remaining tortillas and filling.
- 12
Serve hot and enjoy!