Try this Fajita-Style Quesadilla recipe, or contribute your own.
Suggest a better descriptionThinly slice meat across the grain and then place in a ziplock bag with lime zest, lime juice , 1 tablespoon oil, cumin, chile powder, and salt. Marinate at room temperature for 30 minutes, turning occasionally. Saute meat in remaining oil in a skillet over high heat fro 5 minutes, stirring constantly, until browned. Remove meat from skillet.
Cut onion and peppers nto 1/4 inch strips. Add to skillet and salute until limp and lightly browned. Stir meat back into skillet.
Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Sprinkle 1 cup of meat mixture over cheese. Sprinkle another 1/3 cup of cheese over the top.
Slide one of the cheese covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.
Turn over and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesdadillas.
Cut not wedges and serve immediately.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 512 | ||
Calories from Fat: 325 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 90.2mg | 28 % | |
Sodium 369.9mg | 13 % | |
Potassium 600.7mg | 16 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.9g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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