299 Calorie EXTRA Cheesy Quesadilla (+Salsa Crema)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

roast the Poblano Peppers in the boiler, about 5 minutes each side, but keep on eye on them as they roast. If you don't have a poblano pepper, you can use a red bell pepper or green instead

Step 2

while those are roasting shred the cheese. Put it all cheese in a bag and put in the fridge

Step 3

start cooking the ground meet. Take a spatula and flatten the meat. Add some salt. When the one side is brown, flip over and break up the meat. When it's done cook, put in a container and put off to the side

Step 4

Skin the peppers and deseed them. Then chop them up into pieces, and add some salt on top, then mix. Add to a container and set aside

Step 5

In a bowl, add 220 grams of greek yogurt, small can of diced green chille, 10grams of lemon juice, 5 grams of fresh cilantro, 4 grams of minced garlic, 4 grams of salt, and mix together. If you want it thicker, add a VERY small dusting of xanthan. Add to container and set aside

Step 6

to build, on a tortilla, add 17.5 grams of mozzarella cheese, 17.5 colby cheese, 24 g of the pepper, 25g of the salsa, 30g of the beef, another 17.5g of the colby jack cheese, and another 17.5 of the mozzarella cheese. Fold in half and press down.

Step 7

Heat up a pan on medium heat. Melt 3 grams of butter and spread some on one side of the tortilla. When the pan is hot, put the tortilla butter side town. When that is cooking, spread the butter on the other side. Cook until the side browns, and then flip and repeat.

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