Shredded Beef and Blue Cheese Quesadillas
Use convenient fully-cooked Pot Roast in this quesadilla topped with tomatillos and roasted tomatoes.
Cook Time: 1 hrs 5 mins
Servings: 16
Ingredients: 9
Ingredients
Preparation
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Step 1
Preheat oven to 400°F. Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 400°F oven 25 to 30 minutes or until juices have evaporated and skins are blistered; set aside.
Cooking Tip: Tomatillo salsa may be substituted for fresh tomatillos. Spoon small amount of salsa over quesadillas when topping with roasted tomatoes.
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Step 2
Meanwhile, cut 32 rounds from tortillas with 2-1/2-inch diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
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Step 3
Heat pot roast in microwave oven according to package directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
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Step 4
Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 minutes or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
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Step 5
Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.
Nutrition Information
134 Calories
2g SAT FAT
6g PROTEIN
0.9 mg IRON
0.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving (1/16 of recipe): 134 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 14 mg Cholesterol; 524 mg Sodium; 13 g Total Carbohydrate; 2 g Dietary Fiber; 6 g Protein; 0.9 mg Iron; 0.5 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.2 mg Zinc; 0.7 mcg Selenium.
This recipe is a good source of Protein.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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