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Beef Quesadillas with Garlic and Chili

A hearty, seriously tasty quesadilla you can throw together in a hurry. Swap the ground beef for chicken and you've got chicken quesadillas — either way, it's a crowd-pleaser.

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Meat Quesadilla with garlic and chili
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 14 g
Fats 36 % 17 g
Carbohydrates 34 % 16 g
281 kcal
GI: 6 / 0 / 94

Cooking method

Cooking time: 20 min

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  • Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and chili powder and sauté briefly. Add the ground beef and season with salt, pepper, and spices. Cook, stirring constantly, for about 10 minutes. Scatter the finely chopped green onion over the top and set aside. Heat a second skillet over medium heat. Meanwhile, grate the cheese. Brush a tortilla with olive oil on one side and lay it oiled-side down in the pan. Scatter grated cheese over the top. Once the cheese melts, spoon a quarter of the beef onto one half of the tortilla and fold it into a half-moon. Repeat with the remaining tortillas. Serve with sour cream or your favorite sauce.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Unleavened flatbread - 263  kcal/100g
  • Rye flatbread - 375  kcal/100g
  • Flatbread - 263  kcal/100g
  • Ground beef - 254  kcal/100g

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