Instructions

• 1

  Cook Kevin's Chile Rojo Beef according to package instructions. Set aside.

• 2

  Heat up a gluten-free tortilla in the pan for 1 minute.

• 3

  Top the tortilla with Mexican cheese blend and Chile Rojo Beef.

• 4

  Add chopped cilantro and green onion. Top with more cheese and add a second tortilla to the top.

• 5

  Once the cheese begins to stick to the tortilla, flip the quesadilla over and warm through on the other side for 2-3 minutes until the edges are browned.

• 6

  Repeat these steps for another quesadilla.

• 7

  Cut into triangles and serve with lime wedges. Serve with your choice pico de gallo or salsa.

• 8

  Enjoy!