Beef Quesadillas With Watercress and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) plus 4 teaspoons canola oil |
1 red onion, half chopped and half thinly sliced |
12 ounce(s) ground beef |
pinch cayenne pepper |
kosher salt and black pepper |
4 8-inch flour tortillas |
6 ounce(s) monterey jack, grated (1 1/2 cups) |
1 bunch(es) watercress, trimmed (about 4 cups) |
1 cup(s) frozen corn, thawed |
1 tablespoon(s) fresh lime juice |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beef, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 minutes more.
2. Heat broiler. Brush one side of each tortilla with 1 teaspoon of the remaining oil. Place 2 tortillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 minutes per side.
3. Meanwhile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tablespoon of oil, and 1/4 teaspoon each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.
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