Nutrition Facts

Serving Size 305 g

(Approx. 4 Servings)

Amount Per Serving

Calories	650	Calories From Fat	340

% Daily Value*

Total Fat 39 g	60%

Saturated Fat 19 g	95%

Trans Fat 2.0 g

Cholesterol 145 mg	48%

Sodium 1380 mg	57%

Total Carbohydrate 55 g	18%

Dietary Fiber 9 g	36%

Sugars 1 g

Protein	43 g

Vitamin A 15%	•	Iron 35%

Vitamin C 80%	•	Calcium 60%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef Chuck Wagon Quesadillas

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb thin beef top sirloin steak, cut 3/8-inch thick

1 Tbsp H-E-B Fajita Seasoning - Beef

2 Tbsp extra virgin olive oil

1 white onions

2 poblano pepper, seeds removed

8 flour tortillas, 6 to 7 inches in diameter

2 cup(s) Monterey Jack, shredded

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Instructions

Cut steaks into thin, short strips.

Combine fajita seasoning with 1 tablespoon oil in a large sealable plastic bag.

Add beef, toss to coat and marinate 5 minutes.

Cut onions in half and slice thinly and chop poblano peppers.

Heat a large non-stick skillet over high heat, add beef and stir fry 4 to 6 minutes; set aside.

Heat remaining 1 tablespoon oil in skillet.

Saute onions and poblanos in same skillet 3 minutes until they begin to brown; set aside.

Warm 2 clean skillets or a griddle over medium-high heat and place one tortilla on each skillet.

Sprinkle each tortilla with a scant 1/4 cup cheese and top with 1/4 of the beef, onion and poblano peppers.

Top each with 1/4 cup more cheese and another tortilla.

Heat quesadillas 2 minutes until bottom tortilla begins to brown.

Turn and heat until second side is browned and remove to a platter.

Repeat process with remaining ingredients to make 4 quesadillas; cut into wedges.

Source:

H-E-B