Rosemary Lamb Quesadillas
Tender lamb and fragrant rosemary come together in a crispy quesadilla, served with a side of spicy salsa and sour cream.
Prep
15 min
Cook
10 min
Servings
4
Difficulty
medium
Ingredients
Step-by-Step
In a large skillet, cook the ground lamb over medium-high heat, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
Add the chopped rosemary, minced garlic, and diced onion to the skillet. Cook for an additional 3-4 minutes, until the onion is translucent.
Stir in the cumin, chili powder, salt, and black pepper. Taste and adjust seasoning as needed.
Lay a flour tortilla in a large skillet or griddle over medium heat. Sprinkle with a handful of shredded cheddar cheese and about 1/4 cup of the lamb mixture.
Top with another tortilla and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.
Repeat with the remaining tortillas, cheese, and lamb mixture to make 4 quesadillas total.
Serve the rosemary lamb quesadillas warm, with salsa and sour cream on the side.