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