Quesadillas al Greco

From EatingWell: January/February 1996 — Subscribe Now!

Surprise your taste buds with this Greek twist on the Mexican staple.

READER'S COMMENT:

"ugh leave out the cinnamon! it smells wierd while cooking and tastes even weirder, at least to me... "

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

1 teaspoon canola oil
3 ounces lean ground beef, (1/3 cup)
3 cloves garlic, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
3 tablespoons water
1 tablespoon tomato paste
Freshly ground pepper to taste
4 8-inch tortillas, preferably whole-wheat
1/3 cup crumbled feta cheese, (2 ounces)

Preparation

Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.
Spread the meat on tortillas, dot with feta and fold each tortilla in half.
Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.

Nutrition

Per serving: 229 calories; 8 g fat (3 g sat, 4 g mono); 22 mg cholesterol; 27 g carbohydrates; 10 g protein; 2 g fiber; 467 mg sodium; 95 mg potassium.

Nutrition Bonus: Folate (22% daily value), Selenium (19% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 lean meat, 1 fat