Beef Quesadillas With Watercress and Corn Salad

beef-quesadillas-salad
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 612 calories
    • 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
  • March 2011

Ingredients

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

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.