Chili Beef Quesadillas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 724 |
| pro | 43 g |
| total fat | 29 g |
| sat. fat | 11 g |
| carb | 73 g |
| fibre | 6 g |
| chol | 82 mg |
| sodium | 973 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 47 |
| vit A | 63 |
| vit C | 20 |
| folate | 12 |
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 1 carrot, grated
- 2 minced cloves of garlic
- 1 tbsp minced jalapeño peppers, (or 1/4 tsp/1ml hot pepper sauce)
- 2 tsp chili powder
- 1/4 tsp salt
- 2 tomatoes, chopped
- 1/4 cup chopped fresh coriander or fresh parsley
- 8 large flour tortillas
- 1-1/4 cups shredded part-skim mozzarella cheese
Preparation
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, carrot, garlic, jalapeño chili powder and salt ; cook over medium heat, stirring often, until onion is softened, about 4 minutes. Stir in tomatoes and coriander.
Spread heaping 1/2 cup (125 mL) beef mixture on half of each tortilla; sprinkle with heaping 2 tbsp (25 mL) cheese. Fold uncovered half over filling. Bake on 2 rimmed baking sheets in top and bottom thirds of 400°F (200°C) oven, turning once and switching and rotating pans halfway through, until crisp, 10 minutes. Cut into wedges.
Additional information :
Tip: Quesadillas also make quick snacks or hors d'oeuvres when cut into small wedges. Serve with salsa and sour cream for dipping.
Source : Canadian Living Magazine: February 2003
- Keywords : Main Course; Lunch; Tex-Mex; Beef; Cheese; Tomatoes; Tortillas; Jalapeno pepper; Garlic;









