Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt

Directions

1. Chop the grape tomatoes into quarters and place them in a medium bowl to become the salsa base.
2. Finely dice the jalapeño after removing stem, seeds, and membranes; add to the salsa bowl.
3. Rinse and finely chop the cilantro leaves, discarding the stems; mix into the salsa bowl.
4. Heat a nonstick skillet over medium heat and warm a small amount of coconut oil to coat the bottom.
5. Add the remaining diced onion to the skillet; cook, stirring often, until softened, 3–5 minutes.
6. Juice the lime and stir it into the salsa along with a pinch of salt and pepper; set the salsa aside.
7. Crumble in the ground beef and season with chili powder, cumin, salt, and pepper; cook, breaking up the meat until browned, 3–4 minutes, then transfer to a bowl.
8. Coarsely grate 1 cup of cheddar and set aside.
9. Assemble each tortilla by layering 1/4 of the cheese on half, then 1/2 of the beef, then another 1/4 of the cheese; fold to close.
10. Cook the quesadillas in the skillet until golden brown and the cheese is melted, about 2–4 minutes per side; remove and rest briefly on a cutting board.
11. Cut each quesadilla into 4 wedges and serve with the pico de gallo and Greek yogurt.