Barrington Software Incorporated

 


beef, blue cheese and spinach

quesadillas

Cookbook WeightWatchers

Category Name Snacks

Servings 8 Tools

Serving Size 2 wedges

Yield 16.00 Yield Unit wedges

Quantity Unit Pre-instructions Ingredient Post-instructions

1/3 Cup(s) cooked lean ground

beef

3 Tablespoon(s) taco sauce

4 Large burrito-size wheat

flour tortilla(s)

4 Ounce(s) blue cheese,

crumbled

10 Ounce(s) chopped frozen

spinach, thawed

and squeezed dry

1/2 Teaspoon(s) red pepper flakes

Method

Stir together beef and taco sauce in a small bowl.





Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each

tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining

tortilla.





Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in

skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes. Flip

and repeat; remove to a large cutting board. Cover to keep warm.





Repeat with the remaining ingredients. Cut each quesadilla into 8 wedges and serve.

Yields 2 wedges per serving.

HACCP Instructions

4/21/2004 7:21:58 AM Page 1 of 2 beef, blue cheese and spinach quesadillas
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