Macros for the WHOLE Quesadilla:
427 Cals, 38g Carbs, 11g Fat, 44g Protein
Ingredients (makes 1 Quesadilla):
1 Burrito Size Tortilla (Mine has 35g carbs)
200g Egg Whites
3oz 96/4 Lean Ground Beef (Raw weight)
21g 2% Colby Jack Cheese
Pinch of Fresh Cilantro
10g Sriracha
* How I cook my 96/4 Lean Ground Beef: Preheat your stove top pan to a 6/10 heat. Add your ground beef to the pan and break up into crumbles with your spatula. Add your sea salt, garlic powder and yellow mustard. The yellow mustard is optional but you don’t even taste it and it’s a great way to keep the leaner ground beef from drying out. Cook till ground beef is browned and set to the side.
* Also, I didn’t season the egg whites just because my ground beef was already seasoned.
Directions:
1.) Preheat your stove top pan to a 5/10 heat. Once preheated, add your egg whites and your tortilla on top of the egg whites. Add a cover on top and let cook until the egg whites are fully cooked on top.
2.) Carefully flip and then it’s time to start building the inside of the quesadilla. To one side of your quesadilla, add your cooked 96/4 lean ground beef. I didn’t season the egg whites solely because the ground beef is seasoned and will add a lot of flavor to the quesadilla. Then add your cheese, sriracha, and cilantro.
3.) Fold over to form your quesadilla and press it down with your spatula to help seal. Cook on that side till golden and then flip and do the same on the other side.
4.) Once done, slice up the quesadilla, gather your dipping stations and enjoy!