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Beef Quesadillas With Watercress and Corn Salad

Beef Quesadillas With Watercress and Corn Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2011

Nutritional Information

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

Quick Tip

Kitchen timer
You can prepare the beef mixture and assemble the quesadillas up to 1 day ahead. (Let the beef mixture cool before placing in the tortillas.) Refrigerate, covered, until ready to cook.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.