– 1/3 cup cooked lean ground beef
– 3 tbsp taco sauce
– 4 large burrito-size wheat flour tortillas
– 4 oz blue cheese, crumbled
– 10 oz chopped frozen spinach, thawed and squeezed dry
– 1/2 cup sliced mushrooms
– 1/2 tsp red pepper flakes
– 1 tsp cumin
– salt and pepper to taste
In a small bowl, stir together beef and taco sauce.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese,
cumin, mushrooms, spinach and red pepper flakes; top each with a remaining tortilla.
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.
Cut each quesadilla into 8 wedges and serve.
Serving size is 2 quesadilla wedges
Each serving = 2 Weight Watchers Points