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.
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- 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
- 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. 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. 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.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Beef Quesadillas with Watercress and Corn Salad Recipe at a Glance
- COURSE: Appetizers