Low Fat Brisket Quesadilla
Savor the irresistible flavors of this Low Fat Brisket Quesadilla, a lighter yet satisfying twist on a Tex-Mex favorite. Made with whole wheat tortillas, lean shredded brisket, and low-fat cheddar cheese, this recipe combines hearty, savory goodness with health-conscious ingredients. Diced red bell pepper and finely chopped onion add a touch of sweetness and crunch, while fresh cilantro and a zesty squeeze of lime brighten each bite. Perfectly golden and melty, these quesadillas are cooked to crispy perfection with just a touch of olive oil spray. Serve them warm with a side of salsa for dipping and watch them disappear! Ready in just 35 minutes, this easy and nutritious dish is ideal for busy weeknights, crowd-pleasing appetizers, or a quick lunch. Packed with flavor and lower in fat, it’s a guilt-free way to enjoy your favorite comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 cup Cooked lean brisket, shredded
- 1 cup Low-fat cheddar cheese, shredded
- 0.5 cup Red bell pepper, diced
- 0.5 cup Yellow onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Salsa
- 1 bottle Olive oil spray
- 0.5 teaspoon Salt
- 1 teaspoon Black pepper
- 1 piece Lime, cut into wedges for serving
Instructions
Begin by preparing all your ingredients: chop the red bell pepper and yellow onion, and shred the cooked lean brisket if not pre-shredded.
In a medium skillet over medium-high heat, lightly spray with olive oil. Add the diced red bell pepper and chopped onion, and sauté until the vegetables are tender and the onion turns translucent, about 5 minutes.
Add the shredded brisket to the skillet with the vegetables. Season with salt and black pepper, stirring well to combine, and heat through for about 3 minutes.
Lay out the whole wheat tortillas on a clean work surface. Evenly divide the brisket and vegetable mixture, and spread it over half of each tortilla.
Sprinkle a portion of the low-fat cheddar cheese and chopped fresh cilantro over the brisket mixture on each tortilla.
Fold the other half of each tortilla over the filling to form a half-moon shape.
Wipe the skillet clean and reduce the heat to medium. Lightly spray with olive oil again, ensuring the base is evenly coated.
Carefully place the quesadillas in the skillet (you may need to cook them in batches, depending on the size of your skillet). Cook each quesadilla for 3-4 minutes on each side or until the tortillas are golden brown and the cheese is melted.
Once cooked, remove the quesadillas from the skillet and allow them to cool slightly. Cut each quesadilla into thirds or quarters.
Serve the quesadillas warm with salsa on the side and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
3591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.9 g | 383% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 16.8 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2169 mg | 46% | |
*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.
