Beef Quesadillas with Watercress and Corn Salad

You can prepare the beef mixture and assemble the quesadillas, up to 1 day ahead. Let the beef mixture cool before placing in the tortillas. Refrigerate, covered, until ready to cook.

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 tablespoon(s) Plus 4 tsp canola oil
  • 1 Red onion Half chopped, Half thinly sliced
  • 12 ounce(s) Ground beef
  • 4 8 inch flour tortillas
  • 6 ounce(s) Monterey Jack Grated (1 1/2 cups)
  • 1 bunch(es) Watercress Trimmed, 4 cups
  • 1 cup(s) Frozen corn Thawed
  • 1 tablespoon(s) Fresh lime juice
  • Pinch cayenne pepper
  • Kosher salt and black pepper

Preparation

  1. 1. Heat 1 tbl of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2 to 3 mins. Add the beef, cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 mins more.
  2. 2. Heat broiler. Brush one side of ea tortilla with 1 tsp of the remaining oil, Place 2 tortillas, oiled-side down, on a foil lined baking sheet. Top with beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 mins per side.
  3. 3. Meanshile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tbl of oil, and 3/4 tsp each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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