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Shredded Beef & Egg Quesadillas

Leftover beef quickly becomes a satisfying, cheesy quesadilla with the addition of eggs and green chilies.

  • 20
    min
  • 4
    SERVINGS
  • 390
    Cal
  • 30 g
    Protein

Ingredients:

  • 6 ounces cooked beef, shredded or chopped 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, chopped cilantro, guacamole

Cooking:

  1. 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.

  2. 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.

  3. 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.

385 CALORIES

0 % *

8g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

3.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 385 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 3 g Monounsaturated Fat;) 236 mg Cholesterol; 891 mg Sodium; 28 g Total Carbohydrate; 1.5 g Dietary Fiber; 30 g Protein; 2.1 mg Iron; 3.9 mg NE Niacin; 0.4 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.1 mg Zinc; 30.7 mcg Selenium; 196.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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