Place oil in a skillet over medium-high heat. Add onions and garlic. Reduce heat
to medium and sauté 2 to 3 minutes or until onions are soft.
Turn heat to high, add ground beef and brown, stirring often.
When meat is browned, drain off fat and return meat to pan over medium heat.
Add cumin, chili powder, salt and pepper, mix thoroughly and cook 1 to 2 minutes.
Lay out tortillas on a clean work surface and scatter 2 tablespoons cheese over
one half of each tortilla. Follow with approximately 2 tablespoons meat mixture,
and then 1 tablespoon lettuce and 1 tablespoon tomatoes.
Heat a grill pan over medium heat. Fold filled tortillas in half, press down
lightly and place onto preheated grill pan. Cook 1 to 2 minutes, being careful tortillas
do not burn.
Flip tortillas carefully and grill an additional 1 to 2 minutes.
Remove from heat and let cool a few minutes.
Serve immediately. Top with sour cream, if desired, and cilantro leaves.
Makes 15 quesadillas.
Quesadillas can be prepared a few hours ahead and stored, covered, in the refrigerator.
Simply grill them just before serving.
Per quesadilla: 141 calories, 56 percent calories from fat, 9 grams total
fat, 4 grams saturated fat, 32 milligrams cholesterol, 5 grams carbohydrates, 1
gram total fiber, .94 gram total sugars, 4 grams net carbs, 10 grams protein, 281
Note: Do not use low-fat or fat-free sour cream, as they often contain maltodextrin
and/or modified food starch.