Beef Quesadillas With Watercress and Corn Salad

Beef Quesadillas With Watercress and Corn Salad
Romulo Yanes
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preparation
15
minutes
cooking
20
minutes
Serves 4

Ingredients

2
tablespoons
plus 4 teaspoons canola oil
1
red onion, half chopped and half thinly sliced
12
ounces
ground beef
pinch
cayenne pepper
kosher salt and black pepper
4
8-inch flour tortillas
6
ounces
Monterey Jack, grated (1 1⁄2 cups)
1
bunch
watercress, trimmed (about 4 cups)
1
cup
frozen corn, thawed
1
tablespoon
fresh lime juice

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beef, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 minutes more.
  2. Heat broiler. Brush one side of each tortilla with 1 teaspoon of the remaining oil. Place 2 tortillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 minutes per side.
  3. Meanwhile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 612
  • Fat 37 g
  • Sat Fat 13 g
  • Cholesterol 88 mg
  • Sodium 965 mg
  • Protein 32 g
  • Carbohydrate 37 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 442 mg
What does this mean? See Nutrition 101.

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