Gluten-Free Taco Quesadillas recipe

2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1 pound ground sirloin
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cracked black pepper
4 soft corn tortillas
1 cup shredded cheddar cheese
1/2 head iceberg lettuce
2 large plum tomatoes, finely diced (1 cup)
Whole-milk sour cream, for garnish
Chopped cilantro leaves, for garnish

Place oil in a skillet over medium-high heat. Add onions and garlic. Reduce heat to medium and saut� 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. Set aside.

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.

Quesadillas can be prepared a few hours ahead and stored, covered, in the refrigerator. Simply grill them just before serving.

Makes 15 quesadillas.

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 milligrams sodium

NOTE: Do not use low-fat or fat-free sour cream, as they often contain maltodextrin and/or modified food starch.