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Ingredients

1/2 cup chopped onions
1 cup sliced button mushrooms
1/2 cup MAGNOLIA NUTRI-OIL
1 tbsp sugar
350 grams MONTEREY GROUND BEEF
1 tsp iodized fine salt
1 tsp pepper
6 pc store-bought 6” flour tortillas
1 (185 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1 bundle romaine lettuce
50 grams green grapes
50 grams red grapes

Procedure

  1. Sauté onions and mushrooms in oil over medium heat. Add sugar and continue to sauté for another minute.
  2. Add beef, salt and pepper and cook for 5 minutes. Set aside.
  3. Put 1/2 cup of cooked beef mixture in the center of a flour tortilla, spread a bit then add cheese. Top with another flour tortilla.
  4. Using non-stick pan, cook quesadilla for 1 minute on each side or until cheese melts.
  5. Line lettuce in a bento or lunch box. Slice quesadillas then put on top of lettuce with grapes on the side.

 

Makes 3 servings. 


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