Quesadilla with beef and broccoli - Detailed recipes with photos.

Beef and broccoli quesadillas – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 590, total fat 35 g., saturated fat g., proteins 28 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo of the dish:Ryan Dausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 wheat tortilla cakes
250 gr lean ground beef
350 gr vegetable mixture of broccoli, carrots and onions, julienne
4 radishes, thinly sliced
1/4 Art. coarsely chopped fresh cilantro
3 tbsp. l fresh lime juice
3 tbsp. l olive oil
Coarse salt and freshly ground pepper
2 tsp seasoning chili
1.5 tsp ground cumin
2 tbsp. l salsa sauce, and more for serving
1 and 1/3 Art. shredded mexican cheese mix (about 170 gr.)

Recipes with similar ingredients: tortilla, ground beef, cabbage broccoli, carrots, radishes, onions, salsa sauce, cheese, lime juice, chili seasoning, cumin, cilantro

Recipe preparation:

Mix cabbage, radish and 2 tbsp. l cilantro in a large bowl. Add lime juice and 1 tbsp. l olive oil; season with salt and pepper and mix. Set aside.
Heat 1 tbsp. l olive oil in a large non-stick pan over medium heat. Add the minced meat, chili seasoning and cumin season with salt and pepper. Cook, kneading meat, until formed brown, 2 to 3 minutes. Stuff the minced meat with salsa. Transfer the mixture to a bowl and mix with the remaining 2 tbsp. l cilantro; set aside. Wipe out the pan.
Spread the beef mixture over the tortilla halves and sprinkle cheese fold in half, covering the filling. Heat 1/2 tbsp. l olive oil in a pan over medium heat. Add 2 Quesadillas and fry until the cheese melts and the cakes get a golden color, 2 – 3 minutes on each side. Lay on a cutting board. Repeat with the remaining 1/2 tbsp. l olive oil and quesadillas. Cut the quesadillas into wedges. Serve with plenty of salsa and cabbage salad.