Let me fill you in on what happened during quesadilla night…  I made the quesadilla in my grill pan. (Which I LOVE by the way!!!  It’s by Circulon, a 11″ hard anodized square griddle pan.) I can fit 2 quesadillas at a time on there so I made one for my hubby and one for my children to split.  I plated them up after they were done cooking and had the family start eating while I made one for myself.  I hadn’t even finished cooking mine when my husband walks over with an empty plate and says “If you make me another one of these I’ll buy you anything you want.”  Needless to say quesadilla night was a big success!

Sprouted grain tortillas and cheese

Ingredients:

  • 4 tortilla wraps of your choice (I used sprouted grain tortillas)
  • 6 ounces reduced fat shredded cheese of your choice

    Shredded cheese

  • 8 ounces ground turkey or chicken
  • 2-3 tbsp taco seasoning (recipe here)
  • onion, diced
  • green pepper, diced (optional)
  • tomato, diced (optional)
  • olive oil

Preparation:

  1. Heat a skillet to medium high heat and brown your meat for about 10 minutes.  Reduce heat to low and add taco seasoning - if your meat is dry you may want to add a few tablespoons of water as well. Remove from heat and set aside.

    Leftover turkey meat!

  2. Heat a large griddle pan or skillet on medium high heat and spray with EVOO.  Place 1 or 2 folded wraps on the pan and fill with cheese, meat, onions - if using green pepper and tomatoes add now.

    Quesadillas with ingredients added

  3. Fold the top half of the wrap over and grill both sides of the quesadillas for about 4-5 minutes on each side or until they are crisp and a golden brown color.

    Quesadillas cooking

  4. Remove from pan and serve hot.  Garnish with yogurt cheese (recipe here) or sour cream, guacamole (recipe here) and salsa.  ENJOY!

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 345, Cal. from Fat: 84.5, Total Fat: 10g, Sat. Fat: 6g, Carbs: 28.5g, Fiber: 5g, Sugars: 2g, Protein: 35g, Sodium: 375mg, Chol: 57.5mg

Notes:

I almost always have quesadillas and taco night in the same week.  I brown 1 pound of meat and use half for tacos and half for quesadillas - it makes dinner much quicker and easier for me!  I also sprinkle 1 tbsp of flaxseed/chia in with the ingredients - it’s a great way to get even more nutrients in your dinner.

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1 Comments

 
  1. susan says:

    Yum that quesadillo looks good!! Trying to work on making a clean whole wheat wrap from scratch. Most of the tortillas and wraps here in my local shop are full of transfats.

 
 

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