Beef Quesadillas With Watercress and Corn Salad

Place settingFrancois Dischinger
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Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

  • 2 tablespoons plus 4 teaspoons canola oil
  • red onion, half chopped and half thinly sliced
  • 12 ounces ground beef
  • pinch cayenne pepper
  • kosher salt and black pepper
  • 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.
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.

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