Beef Quesadillas With Watercress and Corn Salad

Beef Quesadillas With Watercress and Corn SaladRomulo Yanes
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

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.
By Sarah Copeland,  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.

Get Real Simple Recipes Served Daily

Sign up for our free Daily Recipe newsletter (see a sample).

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.

Top Searches in Food & Recipes

Chicken 101

Search Food & Recipes:

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Sugar Snap Peas

    FRESH PICK

    Sugar Snap Peas

    Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.