Beef Quesadillas With Watercress and Corn Salad

Photo: psfreeman

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. Recipe by Sarah Copeland, March 2011. From the Real Simple website:

Yield: 4 servings
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  • 2 tablespoon(s) plus 4 teaspoons canola oil
  • 1 red onion, half chopped and half thinly sliced
  • 12 ounce(s) ground beef
  • Pinch cayenne pepper
  • Kosher salt and black pepper
  • 4 8-inch flour tortillas
  • 6 ounce(s) Monterey Jack, grated (1 1xE2x81x842 cups)
  • 1 bunch(es) watercress, trimmed (about 4 cups)
  • 1 cup(s) frozen corn, thawed
  • 1 tablespoon(s) fresh lime juice


  1. 1. Heat 1 tablespoon 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 minutes. Add the beef, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 minutes more.
  2. 2. Heat broiler. Brush one side of each tortilla with 1 teaspoon of the remaining oil. Place 2 tortillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 minutes per side.
  3. 3. Meanwhile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.
March 2012

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

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