BEEF AND SPINACH QUESADILLAS

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Ingredients:

– 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

Directions:

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

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...