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| | | |  | | | Cook’s Tip: Prepared thick-and-chunky salsa may be substituted for the black bean and corn salsa.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Crazy Quesadillas
25 to 30 minutes
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Ingredients: |
| 1 |
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pound ground beef (90% to 95% lean) |
| 1 |
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jar (16 ounces) prepared salsa with black beans and corn |
| 1-1/2 |
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cups shredded spicy Mexican cheese blend or shredded Cheddar-Jack cheese with jalapeño peppers |
| 1/4 |
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cup chopped fresh cilantro |
| 4 |
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large flour tortillas (10-inch diameter) |
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Chopped fresh cilantro |
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Instructions: |
| 1. |
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Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. |
| 2. |
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Reserve 1/2 cup salsa. Add remaining salsa, cheese and 1/4 cup cilantro to beef; mix well. Spoon 1/4 of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet. |
| 3. |
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Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Sprinkle with cilantro, as desired; serve with reserved salsa. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 601 calories; 23 g fat (12 g saturated fat;
5 g monounsaturated fat); 110 mg cholesterol; 1110 mg sodium; 53 g carbohydrate;
4.2 g fiber; 41 g protein; 8.8 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12;
5.2 mg iron; 33.9 mcg selenium; 7.4 mg zinc. |
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