Yield: 5 quesadillas
½ cup chopped onion
1 lb 95% lean ground beef
1 tablespoon McCormick Hamburger seasoning
4 tablespoons barbecue sauce (look for one with lower carbs/sugar – I use Stubb’s Original)
3 strips crispy cooked center cut bacon, chopped
10 small corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
5 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
- Mist a large skillet with cooking spray and bring over medium heat. Add the chopped onions to the skillet and cook for a few minutes until onions are translucent. Add the ground beef and continue to cook, breaking up beef with a spoon, until meat is cooked through and broken into small bite-sized pieces. Drain any excess fat from the pan if necessary. Add the hamburger seasoning and stir until meat is coated. Add the barbecue sauce and bacon and stir in until well combined. Remove from heat.
- Mist one side of five tortillas with cooking spray and place the tortillas sprayed side down onto a griddle pan or large skillet (may need to cook them in shifts). Sprinkle half an ounce of the shredded cheese onto the surface of each tortilla and top with ½ cup of the meat mixture. Make sure the meat mixture is spread out, covering the tortilla and then sprinkle another ½ ounce of cheese over top of the meat. Spray one side of the remaining 5 tortillas and use them to top the quesadillas (sprayed side up). When the quesadilla ingredients are stacked, bring the pan over medium heat and cook for 4-5 minutes until the bottom tortilla is golden and the cheese on the bottom layer is melted. Carefully flip the quesadillas (I used a spatula/flipper pressed to either side of the quesadilla when flipping and it worked perfectly). Cook for another 3 minutes or until the bottom sides are golden and all the cheese is melted. Cut each quesadilla into quarters and serve while hot.