Quesadilla Beef Vegetable Or Chicken Recipes
BEEF QUESADILLAS
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
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.
PICADILLO GROUND BEEF QUESADILLAS
Picadillo is popular Latin comfort food, and it's typically served with rice. But it's equally delicious served as a quesadilla, and it's a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.
Provided by lutzflcat
Categories Quesadillas
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
- Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
- Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
- Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
- Cut each quesadilla into 3 triangles to serve.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 35.3 g, Cholesterol 39.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 6.7 g, Sodium 639.8 mg
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