Beef, blue cheese and spinach quesadillas
4
Points®
Total time: 28 min • Prep: 12 min • Cook: 16 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cooked 80% lean ground beef
⅓ cup(s)
Taco sauce
3 Tbsp
10" high fiber, low carb flour tortilla
4 item(s)
Blue cheese
4 oz, crumbled
Chopped frozen spinach
10 oz, thawed and squeezed dry
Red pepper flakes
½ tsp
Instructions
1
In a small bowl, stir together beef and taco sauce.
2
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.
3
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.
4
Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.
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