Beef Quesadillas with Watercress and Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) plus 4 tsp canola oil |
1 red onion half chopped, half thinly sliced |
12 ounce(s) ground beef |
4 8 inch flour tortillas |
6 ounce(s) monterey jack grated (1 1/2 cups) |
1 bunch(es) watercress trimmed, 4 cups |
1 cup(s) frozen corn thawed |
1 tablespoon(s) fresh lime juice |
pinch cayenne pepper |
kosher salt and black pepper |
Directions:
1. Heat 1 tbl 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 mins. Add the beef, cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 mins more.
2. Heat broiler. Brush one side of ea tortilla with 1 tsp of the remaining oil, Place 2 tortillas, oiled-side down, on a foil lined baking sheet. Top with beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 mins per side.
3. Meanshile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tbl of oil, and 3/4 tsp each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.
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