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Quesadilla Taco Salad Recipe

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This recipe for Quesadilla Taco Salad, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cassie Warlow

Category:
Category:

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

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.

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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