Meatball quesadilla
A delicious meatball quesadilla in a sour cream sauce the whole family will love.
Equipment
Ingredients
- 4 large tortillas
- 16-20 meatballs
- 1 cup of baby spinach
- 1 cup of shredded cheese eg. cheddar, gruyère, emmental, etc.
For the sauce
- 1.5 cups of sour cream
- 70 g of canned corn (approx 1/3 cup)
- 2 tablespoons of paprika
- 2 tablespoons of garlic powder
- 2 tablespoon of dried basil
- 1 tablespoon of fresh parsley
- 1 tablespoon of juice from freshly squeezed lemon
- pinch of salt and pepper
Instructions
- Cook the meatballs in a saucepan on the stove according to package instructions.
- Once cooked, take the meatballs off the stove and chop into small pieces.
- Place all the ingredients for the sauce in a bowl and mix together.
- Spread some of the sour cream mixture across each tortilla.
- Sprinkle the shredded cheese across the sour cream and the tortilla.
- Place some of the baby spinach on the tortilla
- Layer the chopped meatballs on one half of the tortilla.
- Fold the tortilla in half
- On a stove top on low-medium heat, place the tortilla in a large pan for about 5-7 minutes, flipping every so often.
- Once tortilla looks sufficiently cooked, put it in a place and cut into 4 pieces.
- Repeat for the remaining quesadillas.
- Serve while warm.
Notes
This recipe counts 1 meatball quesadilla per person, but you can adjust quantities as you wish.
Nutrition
Serving: 1gCalories: 682kcalCarbohydrates: 41gProtein: 46gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 118mgSodium: 3879mgFiber: 5gSugar: 5g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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