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Chili Beef Quesadillas

Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They’re spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario

4 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
3/4 cup finely chopped fresh mushrooms
1 medium zucchini, shredded
1 medium carrot, shredded
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
4 whole wheat tortillas (8 inches), warmed
Cooking spray
1/2 cup shredded part-skim mozzarella cheese

Directions

In a large nonstick skillet over medium heat, cook beef and onion
until meat is no longer pink; drain. Remove and keep warm. In the
same skillet, cook and stir the mushrooms, zucchini, carrot, garlic,
chili powder, salt and pepper sauce until vegetables are tender.
Stir in the tomatoes, cilantro and beef mixture.
Spritz one side of each tortilla with cooking spray; place plain side
up in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Spoon beef mixture over half of each tortilla; sprinkle with

2 of 2

Chili Beef Quesadillas (continued)

Directions (continued)

cheese. Fold tortillas over filling.
Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes
longer or until cheese is melted. Cut into wedges. Yield: 4
servings.

Nutrition Facts: 1 quesadilla equals 353 calories, 12 g fat (4 g saturated fat), 50 mg cholesterol, 475 mg sodium, 33 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.