Imagine your favourite pizza topping inside a thin quesadilla. This is a great way to eliminate the heavy bread of pizza crusts and the excess cheese that’s traditionally served on pizza. Cut into smaller pieces, these are also great appetizers. I serve them with a salad and my children have a complete meal.
1. Lightly coat a nonstick skillet with cooking spray and set over medium heat. Add the oil. Add the garlic, onion and pepper and sauté for 5 minutes or until the vegetables have softened. Add the carrots and sauté for another 5 minutes. Add the beef and cook for 2 minutes, stirring to break it up or until it is no longer pink. Remove from the heat and stir in the tomato sauce.
2. Divide the mixture among the 4 tortillas and spread to cover one-half of each tortilla. Sprinkle with the cheeses and fold in half.
3. In a large skillet or grill pan, heat for 2 minutes per side, just until hot. Cut each tortilla in half and serve hot.
2 tsp vegetable oil
2 tsp finely chopped garlic
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
6 oz lean ground beef
1 cup tomato sauce (see page 334) (or store-bought spaghetti sauce)
4 large flour tortillas
1 cup shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
Nutritional Analysis per Serving (1/2 quesadilla)
Protein 13 g
Fat 7.5 g
Saturated Fat 2.6 g
Carbohydrates 24 g
Cholesterol 20 mg
Sodium 580 mg
Fiber 1.9 g
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead: Prepare up to a day in advance
Nutrition Watch: Flour tortillas, especially whole wheat ones, are loaded with B vitamins, which are important for children’s health. They are lower in calories than a regular pizza crust, but taste just as good.