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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 694.8
  • Total Fat: 21.4 g
  • Cholesterol: 59.6 mg
  • Sodium: 1,049.1 mg
  • Total Carbs: 85.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 37.8 g

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PJ's Leftover Southwestern Beef PJ's Leftover Southwestern Beef Quesadillias

Submitted by: BJUBILEE

Introduction

A fun and different way to use leftovers. If carrots and celery are cooked with roast. These can be finely chopped and added into quesadilla mixture t for more vitamins. A fun and different way to use leftovers. If carrots and celery are cooked with roast. These can be finely chopped and added into quesadilla mixture t for more vitamins.
Number of Servings: 10

Ingredients

    1 lb or 2 cups leftover beef, chicken, or pork roast, shredded
    1 large onion, diced
    1 large roasted red pepper
    2 tsp garlic, minced (or more if desired)
    1 sm can green diced chilies
    1 1/2 cups or 1 can black beans
    2 cups frozen shoe peg corn
    1 small can diced black olives
    1 package taco seasoning mix or homemade taco mix
    1 cup water
    2.5 cups Mozzarella cheese or desired amt.
    10 large tortilla shells

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Directions

Sauté onion, peppers, chilies in olive oil. Add garlic and cook 30 seconds. Add shredded meat, black beans, corn, black olives, seasoning mix and water. When desired thickness. Heat griddle or frying pan with a little non stick spray or butter (not added in calories) Sprinkle 1/4 cup cheese on 1/2 tortilla shells. Next add 1/2 cup meat mixture on top on cheese and fold in half. Brown on each side. Place on individual serving plates and cut into fourths. Makes 10 large servings, (beef) or 20 1/2 quesadilla servings. May top with salsa, tomatoes, lettuce, and sour cream (not included in calories) Also makes excellent appetizers.

Number of Servings: 10

Recipe submitted by SparkPeople user 4PJMAC.






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