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Chili Beef Quesadillas

 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.


  • 3/4 pound lean ground beef (90% lean)
  • 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


  • 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
  • cheese. Fold tortillas over filling.
  • Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes

2 of 2

Chili Beef Quesadillas (continued)

Directions (continued)

  • longer or until cheese is melted. Cut into wedges. Yield: 4
  • servings.
Nutritional 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.