shredded beef & egg quesadillas
Leftover beef quickly becomes a satisfying, cheesy quesadilla with the addition of eggs and green chilies.
Ingredients
- 6 ounces cooked beef, shredded or chipped into bite-size pieces
- 4 large eggs, slightly beaten
- 4 medium flour tortillas (8 to 10-inch diameter)
- 1 cup shredded reduced-fat Mexican blend cheese
- 1 can (4 ounces) chopped or diced green chilies, drained
- TOPPINGS OPTIONAL
- Sour cream, salsa, chipped cilantro, guacamole
Directions
- Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until eggs are scrambled. Season with salt and pepper as desired.
- Top each of two flour tortillas with 1/4 cup cheese. Evenly divide beef mixture between two tortillas. Top each with half of the chilies and half of remaining cheese. Place remaining two tortillas on top.
- Wipe out skillet. Heat skillet over medium heat until hot. Cook quesadillas, one at a time, 2 minutes or until tortilla is lightly browned. Turn and continue cooking 1 to 2 minutes. Cut each quesadilla in half. Cut each quesadilla in half. Cut each half into wedges. Serve with toppings, if desired.
NUTRITION INFORMATION
Nutrition information per serving: 385 calories; 16 g fat (8 g saturated fat; 3 g monounsaturated fat); 236 mg cholesterol; 891 mg sodium; 28 g carbohydrate; 1.5 g fiber; 30 g protein; 3.9 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 2.1 mg iron; 30.7 mcg selenium; 3.1 mg zinc; 196.4 mg choline.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium, and zinc as well as a good source of niacin, vitamin B6, and iron.