Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
4
Yield:
8 quesadillas
Ingredients
Garnish:
- ¼cupchopped onion
- ¼cupchopped fresh cilantro
- 1cupsalsa
- ½cupsour cream
Directions
Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
Heat vegetable oil in a skillet over medium heat.
Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
Mix cilantro and onions together in a small bowl.
Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
Cook's Note:
You can fry up to 4 quesadillas at the same time in a large pan.
For a lighter version lightly coat the skillet with cooking spray to cook the quesadillas.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 472 | Calories |
| 25g | Fat |
| 46g | Carbs |
| 20g | Protein |
