 Meat Boy is back and happy New Year's to you guys. Today we are making quesadillas and it's very similar to a grilled cheese in the sense that you can use all different types of fillings, cheeses, toppings. The main difference here is that a flour tortilla, generally speaking, is far less inflammatory than any bread you're going to have because it's two ingredients, flour and water. To make bread you have to add yeast, there's usually preservatives, vegetable seed oils, and there's definitely a flavoral, textural difference here as well as the types of ingredients that are typically used. Let me show you guys what we're going to use to make two different quesadillas, a ham and cheese, and cheeseburger. So depending on what you have access to you might not be able to find something that doesn't have too many ingredients. This isn't the best, there's a lot of additives, but I believe there's another brand at Whole Foods at least that doesn't have as much stuff added. I didn't see that one there when I went. Just some grass-fed butter we're going to brush on the outside of the tortilla before we put it in the pan. For the cheeseburger quesadilla we're using raw cheddar cheese and best burger blend from Frankie's Syringe Meat. And then for the ham and cheese we're gonna use raw gruyere from Frankie's Syringe Meat as well as some leftover prosciutto that I was using to make some pan and vodka recipe we did a couple weeks back. So I'm going to do all the prep and I'll see you guys in a few minutes. We're just going to melt some butter, saute some beef, shred both cheeses, and dice up the prosciutto. So after you saute the ground beef in the pan, what you want to do is put it on a cutting board and just kind of dice through it to break it up so that we can crumble it into the quesadilla. The gruyere and cheddar have been shredded, prosciutto, ground beef are nicely prepped, we have one flour tortilla, and some melted butter. And if you guys are looking for some of the cheeses on Frankie's Syringe Meat, we're out of pretty much everything besides some cheddar and I believe manchego but we will restock everything Wednesday Thursday of this week if you guys are waiting on that. So we have the pan here ready on medium heat. For the toppings we just want to cover one half of the quesadilla. So we have some ground beef and cheddar cheese. I'm not going all the way to the edge because when it cooks it might leak out a little bit. So I'll fold this in half and brush the outside with butter. Okay we'll pop this one in the pan for the next tortilla. I have our prosciutto and you probably don't have to dice up this prosciutto. I'm sure you could put it just on here layered and it would be delicious. Nice amount of gruyere. And then the same thing we'll just put butter on the outside. So I don't know if this is what they do but I'm going to put a plate on top of these just so it steams them. It melts a little easier and they stay together before we flip them. When you go to flip this just really want to make sure to scrape underneath it to make sure it's not stuck. Very nice browning. That was maybe about a minute and a half. So we'll put this plate back on. So it's been about another minute. I'm just using a fork to take this hot plate off. Then same thing as before just scrape underneath to make sure it's not stuck. Okay flip it. Beautiful crust. Cooled off a little bit so I'll put it on a flat surface. So we have four nice pieces of our ham and cheese down the middle and then quarters. We have our cheeseburger quesadilla. Oh what is this? Gina have you ever had a quesadilla? I think one time. Okay so we have two types of quesadillas. One is a cheeseburger quesadilla and one is a ham and cheese quesadilla. So we're gonna try this one first okay. Oh God that's hot. This would be really good for like a party. You're serving it to a bunch of kids and the main reason that I love this recipe so much and I wanted to do it was because you can put a lot of high quality animal nutrition. What's for Gina? It's a greasy because of the butter and the pan. So you can put a lot of cheese a lot of meat in this stuff and feed it to a kid and they're gonna get a lot of high quality animal protein and not really gonna think of anything else. Let's try this one out Gina this is ham and cheese. The difference between this and the grilled cheese I listed earlier you can be a little more creative with this and different types of meat fillings. You can do like manchego cheese and maybe some sausage. You like both Gina? I guess I'll try it for you guys. The cheeseburger one is very good. It doesn't really taste like a cheeseburger. It's very cheese forward because you get that strong American cheddar flavor. I was worried the meat would be kind of forward in this but you don't really taste it that much. So if you have some really picky eaters and they don't like beef or meat this is the way to go. So now I'll try the ham and cheese one. You know before I made these I swore up and down that I would have liked the Greer and prosciutto more but they're both very very good. This is just a little dry with the prosciutto in there. My sister is stepping in about a quarter cup of grease that she dripped on the floor. Just you know YouTube happy new year and as you know my brother is still single so if you want to take him a quick 15. I'll give you all you women permission to stalk him wherever he is. So you two can have a quick 1500 calorie midnight snack. Mm-hmm. I'm really not eating. Well, and it's on me. Why not? You guys can check Frankie's rangemeat.com for everything but we'll see you guys tomorrow.