- 1 lb. lean ground beef
- 1 cup frozen corn
- 1/4 cup chopped green onions
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 4 (8 to 10-inch) flour tortillas
- 5 oz. (1 1/3 cups) shredded hot pepper Monterey Jack cheese
- 1/4 cup Old El Paso™ Thick 'n Chunky salsa
- 1/4 cup sour cream
Step 1 In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 minute.
Step 2 Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 of beef mixture. Fold tortilla over. Cook over medium heat for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
Step 3 Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.
NutritionCalories600(Calories from Fat300),Total Fat33g(Saturated Fat16g,),Cholesterol110mgSodium920mgTotal Carbohydrate40g(Dietary Fiber3g Sugars3g),Protein35g;% Daily Value*:Vitamin A20%;Vitamin C6%;Calcium40%;Iron25%; Exchanges:2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsA popular appetizer in Mexico, quesadillas are tortilla turnovers filled with cheese, refried beans or meat. These hearty beef-filled quesadilla wedges are served as a main course. To serve them as a appetizer or snack, cut them into strips or into smaller wedges.
Chili powder contains ground dried chiles, garlic, oregano, cumin, coriander and cloves.
While preparing this recipe keep the cooked quesadillas warm in a 200°F. oven. As the quesadillas are cooked, place them on a cookie sheet or oven-safe plate, cover them with foil and return them to the oven.
Serve these quesadillas with Spanish rice and assorted olives. For dessert, serve sliced papaya, mango, star fruit and banana tossed with lime juice.