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Nutrition
Facts:
(per serving) |
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Calories: 370
Fat: 4.5g
Cholesterol: 10mg
Sodium: 1020mg
Carbohydrate: 47g
Protein: 30g
Soy Protein: 8g
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Main
Dish
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Grilled
Quesadilla
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| Dana
Jacobi |
| Serves: 1 |
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| This
is a meatless version of the Mexican favorite.
One whole quesadilla makes a great meal. Cut
in wedges, it can also be served as a hot
hors d'oeuvres. It's a perfect choice whether
you are grilling outdoors or cooking in the
kitchen.
This south-of-the-border take on a grilled
cheese sandwich can be made comfortably
mild or killer hot, depending on the salsa
you use and whether or not you include sliced
jalapenos. For parties or larger groups,
just multiply the recipe. (One whole package
of Gimme Lean!™ makes seven quesadillas.)
The blended meat mixture keeps overnight
when you want to get a head-start.
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| Measures
Translation Table |
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| Ingredients: |
2 ounces
(1-inch slice) Gimme
Lean!™ Ground Beef Style
1 T. finely chopped white onion
1/8 tsp. dried oregano
Pinch ground cumin
2 8-inch whole wheat tortillas, preferably
fat-free
1 tsp. vegetable oil
2 slices Japapeno-Jack soy cheese, shredded
2 T. salsa, slightly drained
Sliced jalapeno pepper, seeded (optional)
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| Instructions: |
- Preheat a grill, grill pan, or griddle.
If using a grill, heat it to medium heat.
- Place the Gimme Lean!™, onion,
oregano, and cumin in a small bowl. Mash
with a fork to combine. This mixture keeps
up to 24 hours, tightly covered in the
refrigerator.
- Brush one side of one tortilla with
half the oil. Place it, oil-side down,
on a work surface. Spread the soymeat
mixture evenly over the tortilla, leaving
a 1/2-inch border around the edge. Spread
the salsa over the soymeat. Arrange the
jalapeno slices over the salsa, if using.
Cover with the cheese so it covers the
filling evenly. Top with the remaining
tortilla. Brush the top of the quesadilla
with the remaining oil.
- Grill the quesadilla until it has grill
marks and the edges just begin to char,
about 4 minutes. Turn and grill on the
second side, about 3 minutes. Transfer
to a cutting board or plate.
- Serve the whole quesadilla as a main
course, or cut into 8 wedges and serve
as an hors d'oeuvre.
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