A Quesadilla Bar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 25 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 70 milligrams
- Sodium
- 910 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 33 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
Toppings:
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.