Page 127 - 28_Days_of_Clean_Eating.sanet.cd

Beef and Goat Cheese

Quesadillas

The combination of shredded beef and crumbled goat cheese is a
heavenly flavor match. This recipe takes advantage of any leftover
pot roast or beef you may have from earlier in the week. If you don’t
have leftovers, you can grill a piece of beef and then slice it. Or, use
shredded deli-roasted chicken in place of the beef.

Perfect Pair: For added flavor and south-of-the-border flair, serve
these quesadillas with a dollop of Chunky Guacamole (page 300).

4 (100%) whole-wheat tortillas 1 cup crumbled goat cheese
3 cups shredded cooked beef 2 tablespoons avocado oil
1 cup jarred sliced roasted 1 lime, cut into wedges,
red peppers for garnish
½ cup canned roasted green
chiles, sliced

1. Layer one half of each tortilla with the beef, peppers, and green
chiles, dividing the ingredients evenly. Top each tortilla with
1 ⁄ 4 cup of crumbled goat cheese. Fold the tortillas over to create
half-moons.
2. In a large skillet, heat 1 tablespoon of oil over medium heat.
Place two tortillas in the skillet. Cook them for 2 to 3 minutes on
each side or until browned and the filling is warm.
3. Repeat with the remaining tortillas.
4. Cut the quesadillas into wedges before serving. Serve the quesa-
dillas hot, garnished with lime wedges.
Serves 4. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 366 Fat: 17.1g Saturated Fat: 9.3g Protein: 36.5g
Carbohydrates: 15.8g Fiber: 2.5g

126 28 Days of Clean Eating