Chili Beef Quesadillas
Healthy Cooking -**** Four Star Recipe
Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They’re spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario
CATEGORY: Lower Fat
TIME: Prep: 30 min. Bake: 10 min.
3/4 pound lean ground beef
1 medium onion, chopped
3/4 cup finely chopped fresh mushrooms
1 medium zucchini, shredded
1 medium carrot, shredded
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
4 whole wheat tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain.
Remove and keep warm.
In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender.
Stir in the tomatoes, cilantro and beef mixture.
Spritz one side of each tortilla with cooking spray; place plain side up in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Spoon beef mixture over half of each tortilla; sprinkle with cheese.
Fold tortillas over filling.
Bake at 400°F for 5 minutes.
Carefully turn over; bake 5-6 minutes longer or until cheese is melted.
Cut into wedges.
Yield: 4 servings.
Posted by Sass
12 gSaturated Fat:
26 gDiabetic Exchange:
3 lean meat, 2 vegetable, 1-1/2 starch.