Roast Beef-n-Cheese Quesadillas
Category
Entrees
Servings
Ingredients
- 2 ounces sliced lean roast beef
- 4 (8-inch) flour tortillas (soft taco size)
-
3 ounces Cabot Lite50 Sharp Cheddar, grated (about ¾ cup)
- 2 tablespoons minced red onion
- 1 teaspoon minced fresh thyme
- ¼ teaspoon ground black pepper
- Butter-flavored cooking spray
- 3 tablespoons horseradish sauce
- 8 small sprigs fresh thyme (optional)
Directions
- DIVIDEÂ roast beef among 2 tortillas. Top each with half of cheese, onion, minced thyme and pepper. Press remaining 2 tortillas firmly on top. Lightly coat top and bottom of each quesadilla with cooking spray.
- HEATÂ 8-inch nonstick pan over medium-high heat. Add first quesadilla and cook, pressing down gently with spatula, until golden on underside, 3 to 5 minutes. Turn over and cook until golden on second side and cheese is melted, 3 to 5 minutes longer. Cut into 4 wedges. Cook and cut remaining quesadilla.
- SERVEÂ each wedge topped with dollop of horseradish sauce and thyme sprig, if using.
Nutrition
Nutrition
- per serving
- Calories
- 196
- Fat
- 11 grams
- 17%
- Saturated Fat
- 2 grams
- 10%
- Cholesterol
- 12 milligrams
- 4%
- Sodium
- 592 milligrams
- 25%
- Carbs
- 15 grams
- 5%
- Fiber
- 6 grams
- 24%
- Protein
- 11 grams
- Calcium
- 170 milligrams
- 17%
Let’s get cooking
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