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Roast Beef Quesadilla Salad

May 7, 2015 · by gennavee ·

This is my spinoff of Chili’s Quesadilla Explosion salad which is delicious, but highly caloric. For a salad, it can really weigh you down. It has 1430 calories and 96 grams of fat–more than I consume in a day on both counts. Yikes! My Quesadilla Salad has only 451 calories and 21.2 grams of fat and is every bit as tasty!

Quesadilla Only: 317 calories

Salad + Dressing Only: 134 calories

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Roast Beef Quesadillas:

9 ounces Deli Roast Beef

1 Cup beef Broth

2 teaspoons extra virgin olive oil

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 medium onion, sliced into half moons

1 Tablespoon cornstarch

2 Tablespoons water

4 ounces light sharp white cheddar cheese

4 Low Carb Tortillas

Olive oil cooking spray

Directions:
In medium saucepan heat beef broth and seasonings over medium heat. In a small bowl, mix cornstarch with water to make a slurry. Whisk cornstarch into beef broth. Chop the roast beef, add to broth, and heat until warmed through and broth thickens. Remove from heat.

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In a skillet, heat 2 teaspoons olive oil and add onions. Cook until onions are brown and tender (caramelized).

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Scrape the onions out of the pan and set aside in a bowl.. Assemble the quesadillas in a cast iron skillet on a tortilla with 1/4 of the caramelized onion, 1/4 of the cheese (placing some as the base and then some on the top so the quesadilla adheres together), and 1/4 of the roast beef (strain off excess liquid when removing from beef broth mixture so quesadillas won’t be soggy) on one side of the tortilla.

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Allow cheese to start melting and then fold the tortilla in half and heat for another minute. Remove from pan and set aside.

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Repeat process for all 4 quesadillas. Cut the quesadilla into thirds and place atop the assembled salad.

Servings: 4 * Calories Per Serving: 317 * Fat: 13.1 g * Carb: 17.1 g * Fiber: 7.6 g * Protein: 30.8 g * Sugar: 1.5 g * Sodium: 628 mg * Cholesterol: 71 mg


 

Salad:

12 ounces Romaine lettuce

20 Black olives

2 Roma tomatoes

6 Large Pepperoncini

1 Red Bell Pepper

Directions:
Clean and spin-dry the lettuce. Slice the bell pepper and Roma tomatoes. Cut the black olives in half and the pepperoncini into thirds. Toss together in a salad bowl. Pour dressing atop the salad.

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Servings: 4 * Calories Per Serving: 72 * Fat: 2.7 g * Carb: 12.6 g * Fiber: 2.6 g * Protein: 1.9 g * Sugar: 5.2 g * Sodium: 621 mg * Cholesterol: 0 mg


 

Sour Cream-Dijon Salad Dressing:

1/2 Tablespoon rice wine vinegar
1/2 Tablespoon lemon juice
1 Tablespoon Olive Oil
1/4 cup low fat sour cream
1/2 Tablespoon Dijon mustard
1 Tablespoon shallot minced
1 Tablespoon fresh parsley
1/4 teaspoon garlic powder
Dash of hot sauce
Salt and Pepper

Directions:
Place all ingredients in food chopper or food processors. Blend until smooth.

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Servings: 4 * Calories Per Serving: 62 * Fat: 5.4 g * Carb: 1.9 g * Protein: 0.7 g * Sodium: 30 mg * Cholesterol: 6 mg

 
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