Shredded Beef & Egg Quesadillas

Name: Shredded Beef & Egg Quesadillas
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; egg; flour tortillas; reduced-fat shredded Mexican blend cheese; chopped/diced green chilies; dairy sour cream

20

Minutes

4

Servings

6

Ingredients

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 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.

Nutrition Information

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.

Nutrition Tip

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

Filed Under:

Breakfast & Brunch Mexican

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