Beef Quesadillas With Watercress and Corn Salad

Romulo Yanes

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

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

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.
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.
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

See Nutritional Information for this recipe »

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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Quick Tip

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.