Utilize your leftover beef to create this hearty breakfast or fun lunch that will satisfy.
Cook Time 20M
|
Protein 30g
|
Servings 4
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
385Carbs
10% DVFat
21% DVFiber
5% DVIron
12% DVIngredients
• 6 ounces cooked Certified Hereford Beef, shredded or chopped into bite size pieces
• 4 large eggs, slightly beaten
• 4 medium flour tortillas (8 to 10-inch diameter)
• 1 cup shredded reduced-fat Mexican blend cheese
• 1 can (4 ounces) chopped or diced green chilies, drained
Instructions
- Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until eggs are scrambled. Season with salt and pepper as desired.
- Top each of two flour tortillas with 1/4 cup cheese. Evenly divide beef mixture between two tortillas. Top each with half of the chilies and half of remaining cheese. Place remaining two tortillas on top.
- Wipe out skillet. Heat skillet over medium heat until hot. Cook quesadillas, one at a time, 2 minutes or until tortilla is lightly browned. Turn and continue cooking 1 to 2 minutes. Cut each quesadilla in half and cut each half into wedges. Serve with toppings, if desired.
About Shoulder Clod Roast
Utilize your leftover beef to create this hearty breakfast or fun lunch that will satisfy.
