•  1 lb. lean ground beef
  •  1 onion, chopped
  •  1 grated carrot
  •  2 cloves of garlic, finely chopped
  •  2 teaspoons of fresh chili peppers, seeded and finely chopped
  •  or 1/4 teaspoon (1 ml) Tabasco ® sauce
  •  2 teaspoons of chili seasoning
  •  1/4 teaspoon of salt
  •  2 chopped tomatoes
  •  1/4 cup chopped fresh cilantro (or parsley)
  •  8 large white flour tortillas
  •  1 1/4 cups shredded mozzarella cheese


  1. In a large non-stick skillet over medium-high heat, cook ground beef over medium-high heat, breaking up with a spoon, for about 5 minutes or until it has lost its pinkish hue. Degrease the pan. Add onion, carrot, garlic, chili pepper, chili seasoning, and salt. Cook over medium heat, stirring often, for about 4 minutes or until onion is softened. Add tomatoes and cilantro and stir.
  2. Spread about 1/2 cup (125 ml) of the ground beef filling on half of each tortilla. Sprinkle with mozzarella cheese. Fold the unfilled portion of the tortillas over the ground beef filling. Spread quesadillas on two baking sheets with rims. Place one baking sheet on the upper rack of the oven preheated to 400°F (200°C) and the other on the lower rack. Bake for 10 minutes or until quesadillas are crispy (invert and rotate baking sheets halfway through baking). Cut quesadillas into wedges and serve immediately.


Per portion

Calories: 724/serving Protein: 43 g/serving

Fat content: 29 g/serving

Carbohydrates: 73 g/serving Fibre: 6 g/serving


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