Healthy Recipe Challenge Winner, Ryan Gill, takes quesadillas to new heights!
- Serving Size: 1/4 of recipe
- Recipe Makes: 4 servings
- ½ large onion, diced or cut into small pieces
- 1 large tomato, diced or cut into small pieces
- 1 large pepper, diced or cut into small pieces
- 1 clove garlic, minced or cut into small pieces
- 1 and ½ cup shredded lettuce*
- ½ lb ground beef**
- 2 tablespoons cooking oil (vegetable, canola, or olive oil)
- 8 tortillas
- 1 and ½ cup shredded Mexican cheese***
- salt and pepper to taste
- Start by washing all of your vegetables under cold water.
- Dice or cut the onion, tomato, and pepper into small pieces. Shred lettuce, if it’s not pre-shredded. Place in 3 separate bowls.
- Mince or cut garlic into small pieces.
- Preheat one tablespoon of oil in a large pan on the stove on medium heat for 1 minute. Add the ground beef, and cook over medium heat for about 5-7 minutes or until the beef is browned. Once done, put meat in a large bowl.
- Add peppers, garlic and onions into the skillet with one tablespoon of oil. Turn the heat down to medium-low and place a lid over the skillet. Cook for about 10 minutes until tender.
- Keep the burner on medium-low heat, add the meat to the warmed vegetables in the skillet. Add salt and pepper to taste. Heat for another 2-3 minutes.
- In a different skillet, add a teaspoon of cooking oil. Heat the oil for a minute over medium heat.
- Add a tortilla and let cook for one minute. While that’s cooking, add 1/4 of the ground beef mixture and 1/4 the cheese.
- Add another tortilla on top; flatten it with your spatula; then flip the tortilla. Each side should be golden brown.
- Take the quesadillas out of the pan, and cut it into four slices.
- Serve with salsa or any of the prepared topping you want.****
* Add whatever lettuce you prefer.
**The ground beef can be all different kinds of meat. Try ground chicken or turkey. Or, try canned chicken. Skip step number 4 for canned chicken. It should be drained and cooked in a skillet until warmed, about 3 minutes.
*** The cheese can be whatever shredded kind you prefer.
****You can add a side salad to make a well balanced meal.
1 quesadilla provides:
482 Calories, 26 g. Fat, 12 g. Saturated Fat, 823 mg. Sodium, 27 g. Carbohydrates, 2 g. Fiber and 33 g. Protein
- Note: Increase the fiber in this recipe with whole wheat, 6" tortillas.
This recipe contains milk and wheat.
- If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternatives.
- If you are allergic to wheat tortillas, choose allergy-friendly pumpkin and sunflower seeds.
For kids 2- 4 years old, serve food in the following ways:
- Stringy, melted cheese is a choking hazard. Exclude it, if you need to.
- Cut quesadillas into bite-sized, 1/2 inch portions.
- Cut all vegetables into bite-sized, 1/2 inch portions.