Ingredients:

  • 1 lb lean ground beef
  • 1/2 medium yellow onion, finely diced
  • 1 medium poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large flour tortillas
  • 3 cups shredded Colby Jack cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the diced onion and peppers; sauté for 3–4 minutes until the onions are translucent and peppers have softened.
  3. Stir in the ground beef, breaking it apart with your spatula. Cook until the meat is deeply browned and no pink remains.
  4. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir for 1–2 minutes until the spices smell toasted and fragrant. Remove from heat and set aside.
  5. Lay a flour tortilla flat on a clean surface.
  6. Sprinkle a thin, even layer of shredded cheese over one half of the tortilla.
  7. Spoon a generous portion of the seasoned beef mixture over the cheese.
  8. Top the beef with another thin layer of cheese.
  9. Fold the tortilla in half to create a semi-circle.
  10. Lightly brush the outside of the folded tortilla with melted butter.
  11. Place in a preheated skillet over medium-high heat and grill until golden brown and crispy on both sides, ensuring the cheese is fully melted.