Quesadillas — warm or cold — make great lunches or snacks. You can cook these in the skillet as directed or bake them in a 425°F (220°C) oven until crisp and golden, about 10 minutes.That way, you can make more.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
Cut onions in half from stem to root end; peel. Place, cut side down, on cutting board. Using chef's or paring knife, slice onion thinly; discard root end.
Place large nonstick skillet over medium-high heat. Brush with half of the oil. Scatter beef in pan; stir-fry until browned, about 5 minutes. Using lifter or tongs, transfer to bowl.
Reduce heat to medium. To same skillet, add remaining oil, onion, garlic, Cajun seasoning, salt and pepper; stir-fry until onion is softened, about 5 minutes. Scrape out of skillet onto beef; toss to combine.
Lay tortillas on work surface; spoon beef filling onto half of each. Sprinkle cheese over filling; fold uncovered half over filling.
Wipe out skillet; heat over medium heat. Holding both ends of each quesadilla, place in skillet. Depending on size of skillet, you may only get 2 in at a time. Cook until tortillas are crisp and brown on bottom, about 2 minutes.
Using 2 lifters, one under and one on top, turn quesadillas. Cook until crisp and brown on bottom and cheese is melted, about 2 minutes. Lift onto cutting board. Cut each into wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 579 mg
- Protein 22 g
- Calories 363.0
- Total fat 14 g
- Cholesterol 40 mg
- Saturated fat 5 g
- Total carbohydrate 37 g
%RDI
- Iron 25.0
- Folate 38.0
- Calcium 13.0
- Vitamin A 7.0
- Vitamin C 5.0
