ACTIVE: 30 min/ TOTAL: 40 min/SERVES: 4

1   12-ounce package broccoli slaw mix

4 radishes, thinly sliced

1/4 cup roughly chopped fresh cilantro

3 tbsp fresh lime juice

3 tbsp extra-virgin olive oil

Koshe salt and freshly ground pepper

8 ounces ground beef sirloin

2 tsp chili powder

1  1/2 tsp ground cumin

2 tbsp salsa, plus more for serving

4 burrito-size flour tortillas

1  1/3 cups shredded Mexican cheese blend (about 6 ounces)

  1. Toss the broccoli slaw, radishes and 2 tbsp cilantro in a large bowl. Add the lime juice and 1 tbsp olive oil; season with salt and pepper and toss. Set aside.
  2. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the beef, chili powder and cumin and season with salt and pepper. Cook, breaking up the meat, until browned, 2 to 3 minutes. Stir in the salsa. Transfer the mixture to a bowl and stir in the remaining 2 tbsp cilantro; set aside. Wipe out the skillet.
  3. Spread the beef mixture on one half of each tortilla and top with the cheese; fold in half to cover the filling. Heat 1 tbsp olive oil in the skillet over medium heat. Add 2 quesadillas and cook until the cheese melts and the tortillas are golden, 2 to 3 minutes per side. Transfer to a cutting board. Repeat with the remaining 1/2 tbsp olive oil and quesadillas.
  4. Cut the quesadillas into wedges. Serve with more salsa and the broccoli slaw.

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