- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 385.2
- Total Fat: 18.0 g
- Cholesterol: 63.9 mg
- Sodium: 797.3 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 7.2 g
- Protein: 25.5 g
Beef and Spinach QuesadillaSubmitted by: CRAFTYC
IntroductionA 'sorta' Mexican Quesadilla. Hot if you like it that way, not if you don't. A 'sorta' Mexican Quesadilla. Hot if you like it that way, not if you don't.
1 1/2 tsp canola oil, divided
1/2 medium onion, sliced
2 cloves garlic, minced
1/2 cup frozen spinach, thawed
4 oz diced cooked pot roast, well trimmed
4 oz can diced green chilies
3 medium mushrooms, sliced (about 1/3 cup)
2 oz cheddar cheese, shredded
optional: salsa, cayenne pepper, red pepper flakes, fat free yogurt, fat free sour cream (none of these included in nutritional info)
Heat a skillet large enough to accomodate your tortilla. Spread 1/2 tsp oil on one side of tortilla. Place oil side down. Sprinkle half the cheese all over the tortilla. Allow to melt. Place half the meat mixture on one half of the tortilla. Fold the other half over the mixture. Keep cooking until one side gets crispy. Flip over, crisp the other side. (with the small amount of oil, it may not get very brown) Remove from pan and serve.
Quesadilla may be spiced up with choice of hot sauce or salsa, cayenne pepper, red pepper flakes... If desired, you could also add a tablespoon of fat-free yogurt or fat-free sour cream.
Number of Servings: 2
Recipe submitted by SparkPeople user CRAFTYC.