Grilled Beef, Red Onion & Guacamole Quesadilla Pockets
Prep: 15 minutes
Grill: 10 minutes • Serves: 6
1-1/2 teaspoons olive oil
6 (8-inch) whole wheat tortilla wraps
2 cups leftover ground beef mixture (from Grilled Vegetable Stuffed Peppers)
3/4 cup prepared guacamole
3/4 cup reduced fat Mexican blend cheese
Nonstick cooking spray
Reduced fat sour cream and/or salsa for serving (optional)
1. Prepare outdoor grill for direct grilling over medium heat. Brush both sides of onion with oil; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer onion to cutting board; carefully cut into 1/2-inch pieces.
2. Stack wraps on cutting board; starting at center of stack, cut slit straight down through edges of wraps. Lay wraps on work surface with cut edge of wraps facing towards you. For each pocket, starting at upper left quarter of each wrap and going clockwise, arrange leftover beef mixture, onion, guacamole and cheese onto each quarter. Starting at bottom right quarter of wrap with guacamole, fold wrap up over onion, then leftover beef mixture, then down over cheese to form triangular-shaped pocket. Spray both sides of pockets with cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear and cheese melts, turning once.
3. Serve pockets with sour cream and/or salsa, if desired.
Approximate nutritional values per serving (1 pocket):
305 Calories, 19g Fat (5g Saturated), 53mg Cholesterol,
664mg Sodium, 20g Carbohydrates, 8g Fiber, 22g Protein