Name: A Quesadilla Bar
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3/4 pound lean ground beef; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon granulated garlic; Kosher salt and freshly ground black pepper; 2 tablespoons ketchup; One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice; One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice; Cooking spray; Four 8-inch whole-wheat flour tortillas; 1 cup shredded part-skim mozzarella; 1/2 cup grape tomatoes, halved; 1 red bell pepper, seeded and cut into thin strips; 1 red bell pepper, seeded and cut into thin strips; Shredded romaine lettuce; 1/2 cup nonfat Greek yogurt; Lime wedges

Directions

Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.

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A Quesadilla Bar

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