Hidden Veggie Quesadillas with Ground Beef
Perfect for the picky eater in your house or just a more enjoyable way to sneak more vegetables into your diet, these quesadillas are filled with lean ground beef cooked in a fire roasted tomato and chipotle sauce with hidden spinach and kale.
Servings 10 Quesadillas
Calories 315kcal
Ingredients
- 1 pound Extra Lean Ground Beef
- ½ Tablespoon Olive Oil
For the Sauce
- ½ White Onion
- 6 cloves Garlic
- 1 can (15oz) Fire Roasted Tomatoes
- 3-4 Chipotle Peppers in Adobo
- 2 large handfuls Baby Spinach and Kale 1-2 oz
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
For the Quesadillas
- 10 Tortillas 7" to 8"*
- 15 oz Shredded Cheese Blend I used Colby Jack, Pepper Jack, and Oaxaca**
Instructions
- Add the sauce ingredients to a food processor and blend on high for 1-2 minutes until smooth. Set aside.
- Brown and fully cook the beef in a skillet with the half tablespoon of oil. Add the sauce and continue cooking until the sauce thickens, about 4-5 minutes.
- Heat a large griddle or skillet over medium-low heat. Spray with cooking spray or a tiny bit of oil before adding a tortilla(s). Add 3 tablespoons or about 20g of cheese to one half of each tortilla, followed by 1/10th or about 3.5 oz of the beef, and another 20g of cheese on top. Fold the quesadilla to close and cook for 1- 2 minutes per side until golden brown.
- Slice each quesadilla into triangles to serve a crowd or serve whole with your choice of fixin's.
Video
Notes
*The nutrition facts provided below were calculated with Mission Carb Balance tortillas. The tortillas used in the recipe video are fresh flour and southwest flour tortillas from the H-E-B bakery.
**You can reduce the fat and calorie content by using only 1 oz of cheese per quesadilla.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Fiber: 12g