Beef, blue cheese and spinach quesadillas
SmartPoints® value per serving
Though not a traditional Mexican duo, the delicious combination of blue cheese and spicy beef adds fabulous flavor to these quesadillas. They're sure to please your Super Bowl crowd. Frozen chopped kale is a sturdier swap for the spinach. No taco sauce? No worries. Substitute your favorite hot sauce here instead. If blue cheese doesn't float your boat, keep it traditional and substitute a crumbly, aged Mexican cheese like cotija here instead.
Cooked 80% lean ground beef
10" high fiber, low carb flour tortilla(s)
4 oz, crumbled
Chopped frozen spinach
10 oz, thawed and squeezed dry
Red pepper flakes
- In a small bowl, stir together beef and taco sauce.
- Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
- Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
- Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.