Quesadilla Taco Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Quesadilla:
2 sprays Crisco Original Non-stick Spray or 1 tbsp Oil
2 Street Taco Shells, mini flour tortillas
1/4 c Reduced Fat 4 Cheese Mexican
Drizzle of favorite sauce ( I use Taco Bell Mild Sauce)
salt and pepper
For Salad:
1 1/2 c Lettuce, torn or shredded
1/4 Orange Tomatoes, diced
1 Avocado, peeled, pitted and diced
3-4 tbsp Mexican Corn, cooked
1 tbsp diced Mild Green Chile's
2 tbsp Tortilla Strips Santa Fe Style
2 tbsp Honey Mustard Vinaigrette or Favorite Salad Dressing
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Directions: |
Directions:1. In a small skillet, give a few sprays and heat over medium heat. Lay one shell in pan then add cheese, drizzle of sauce, and a sprinkle of salt and pepper to taste. Cover with second shell and cook till quesadilla is toasted on both sides. Cut into 4 wedges.
2. Assemble salad with lettuce, diced tomatoes, avocado, mexican corn, green chiles, and tortilla strips. Drizzle dressing over salad. I like to use the quesadilla as a scoop for the salad. |
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Number Of
Servings: |
Number Of
Servings:1 |
Preparation
Time: |
Preparation
Time:prep: 10, cook: 5 |
Personal
Notes: |
Personal
Notes: This can be changed easily for this recipe. For some heat use hot sauce instead of mild sauce and can add chopped Jalapenos. Adding black beans and grilled chicken is a good source of protein, chicken would be good if cooked with taco seasoning.
The recipe is for a single serving so I recommend making on taco nights so all ingredients will be used up.
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