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)
- 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.
- 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.
- 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.
- Cut the quesadillas into wedges. Serve with more salsa and the broccoli slaw.