Leftover beef quickly becomes a satisfying, cheesy quesadilla with the addition of eggs and green chilies.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 385 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 3 g Monounsaturated Fat;) 236 mg Cholesterol; 891 mg Sodium; 28 g Total Carbohydrate; 1.5 g Dietary Fiber; 30 g Protein; 2.1 mg Iron; 3.9 mg NE Niacin; 0.4 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.1 mg Zinc; 30.7 mcg Selenium; 196.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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