Low Fat Birria Quesadilla
Savor the rich, authentic flavors of Mexican cuisine with a healthier twist in this **Low Fat Birria Quesadilla** recipe. This lightened-up version of the beloved birria quesadilla features tender, slow-simmered lean beef chuck roast steeped in a vibrant, smoky sauce made from guajillo and ancho chilies, garlic, and aromatic spices like oregano and cumin. Nestled in whole wheat tortillas and melted low-fat mozzarella, these quesadillas are pan-toasted to perfection for a crispy golden exterior. With just a spritz of cooking spray, this recipe is a fantastic low-fat alternative that doesn’t skimp on flavor. Easy to prepare, with melt-in-your-mouth beef and zesty garnishes like fresh cilantro and lime wedges, this dish is perfect for a guilt-free taco night or any time you crave a comforting, hearty meal. Enjoy six servings of smoky, cheesy goodness with minimal compromise on health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Lean beef chuck roast
- 4 cups Vegetable broth
- 3 Dried guajillo chilies
- 2 Dried ancho chilies
- 3 Garlic cloves
- 1 medium White onion
- 2 Bay leaves
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 cup Low-fat mozzarella cheese
- 6 Whole wheat tortillas
- 1 bunch Fresh cilantro
- 2 Lime wedges
- 1 tsp Salt
- 0.5 tsp Pepper
- Cooking spray
Instructions
Start by trimming any visible fat off the beef chuck roast. Cut the beef into large chunks and set aside.
In a large pot, add the vegetable broth and bring to a simmer.
De-seed and de-stem the guajillo and ancho chilies. Add them to the simmering broth and steep for 10 minutes until softened.
Peel and quarter the onion and garlic. Add them along with the softened chilies, 1 cup of the steeping broth, and bay leaves to a blender. Blend until smooth.
Return the blended mixture to the pot. Add cumin, oregano, salt, and pepper. Stir to combine.
Add the beef chunks to the pot, making sure they're submerged in the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for about 2.5 hours, stirring occasionally, until the beef is tender and pulls apart easily.
Once the beef is done, remove it from the pot and shred it using two forks. Return the shredded beef to the pot to soak in the juices for another 10 minutes.
To assemble the quesadillas, spray a nonstick skillet with cooking spray and heat over medium heat.
Place a tortilla in the skillet. On one half of the tortilla, sprinkle a handful of shredded beef mixture and some low-fat mozzarella cheese. Fold the tortilla over.
Cook until the tortilla is golden brown and the cheese melts, about 3 minutes per side. Repeat for remaining tortillas.
Serve the quesadillas with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 7698 mg | 335% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 27.3 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1225 mg | 94% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5426 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
