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These mildly spiced, nutrient-packed quesadillas are more of a meal than the traditional cheese variety.
| Prep: 5 minutes |
Cooking: 20 minutes |
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| 12 oz |
(375 g) |
Extra Lean Ground Beef |
| 1 tbsp |
(15 mL) |
chili powder |
| ½ cup |
(125 mL) |
EACH shredded light Cheddar cheese and refried beans |
| 1/3 cup |
(75 mL) |
salsa |
| 1 |
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green onion, chopped |
| 10 |
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small flour tortillas |
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| 1. |
Pan-fry ground beef, seasoned with chili powder for 6-8 minutes, breaking meat into small chunks with back of spoon, until beef is browned and cooked through. Remove from heat.
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| 2. |
Stir in cheese, salsa, refried beans and green onion. Spread ½ cup (125 mL) over 1 tortilla; top with a second tortilla. Repeat with remaining 8 tortillas.
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| 3. |
Bake on cookie sheet at 450ºF (230ºC) for 8 to 10 minutes or until golden. Cut into wedges.
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Makes 5 servings.
Per Serving: Calories 452, Protein 27 g, Fat 14 g, Carbohydrate 54 g
% Daily Value (DV): an excellent source of iron (36% DV) and zinc (46% DV), 29% DV sodium
Cook’s Notes:
- For a child-friendly no-spice version, use ketchup instead of salsa and reduce or omit the chili powder.
- This recipe uses about half a can (14 oz/398 mL) of refried beans – the remaining beans can be frozen to use the next time you make a batch.
- These quesadillas can also be browned on the grill or in an un-greased skillet, turning after browning on each side.
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