Meaty Quesadillas Recipes

BEEF QUESADILLAS

Beef Quesadillas image

Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.

CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY

Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, large flour tortilla, shredded mexican cheese blend, onion, green pepper

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 quesadillas

Number Of Ingredients 15

Ingredients

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
large flour tortilla
shredded mexican cheese blend
onion, carmelized
green pepper, carmelized

Steps:

Cut the cauliflower in half and break it into small florets.
Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
Heat a tortilla over low heat in a large, greased skillet.
Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower "meat", caramelized onions and peppers, and another layer of cheese.
Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
Repeat.
Slice each tortilla into wedges and serve.
Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams

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