Taco Stuffed Quesadillas

I am on my own this week, foodies. I contemplated not making anything all week and just eating individual frozen meals, because making food is only fun when I have my panda bear around to eat the leftovers. You see, I have a difficult time cooking for one and I typically don’t eat the leftovers. Then I got a brilliant idea; why not cook fun recipes that I can scale to one person?

Oh, I should mention that I am on my own, not because Nick died during the Historic Half Marathon on Sunday, but because he is out of town on business. #boring. Since I brought up the Half Marathon I should tell you that Nick finished on Sunday. I did not know how long it would take him to finish, so I just doubled the time it took him to run the 10k back in March. Wouldn’t you know, he finished right on par with that time… and he did NOT TRAIN for this run. Yep, you read that correctly – NICK DID NOT TRAIN FOR THIS HALF MARATHON. I was very worried for him. However, I was relieved, impressed and so proud of him when he crossed the finish line. He was and still is in a lot of pain, but he made it. I cannot help but to think how well he would have done had to trained for the half-marathon.

Anyway, let us get back to the food. Today I have Taco Stuffed Quesadillas. Oh yes. They are delicious!

Nutritional Information
Servings: 4
Serving Size: 2 quesadilla triangles
Calories: 224.6
Fat: 8.8 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 15.2 g
Points+: 6


  • 4 tortilla shells
  • ¼ pound beef
  • 2 ounces cheese, shredded
  • ¼ of a small onion, small dice
  • Jalapeno, small dice
  • Cayenne pepper
  • Cumin
  • Garlic powder
  • Salt
  • Chili powder
  • Pepper
  • Hot sauce
  • Water 


  • Preheat oven to 375 degrees F
  • In a medium sized frying pan, heat oil over medium – high heat
  • Add ground beef and cook thoroughly, about 10 to 15 minutes
  • Drain the ground beef
  • In the same frying pan add the onion and jalapeno and cook until translucent, about 6 minutes
  • Once vegetables are cooked, add the beef, all of the seasonings and about 3 tablespoons water to the frying pan and let simmer over medium heat for about 15 minutes. Add additional water to keep the mixture moist looking
  • Remove from heat and divide the mixture evenly over 2 tortilla shells
  • Sprinkle 1 ounce of cheese over the taco meat
  • Cover the mixture with the other tortilla shells and press each down to look like a quesadilla
  • Now seal each tortilla round {you will have two whole quesadillas} with a fork, pressing around the edges. You may have to dip the fork into some water to ensure a complete seal
  • Bake for 5 to 10 minutes or until the tortillas are golden brown
  • Remove, slice into quarters and ENJOY!

You may want to dip these in some marinara or taco sauce. I did, but it’s up to you! They are so good. The hard part is not gobbling 6 of them down at a sitting. Believe me when I say it is VERY difficult!

I hope you give them a try.

Until Next Time,

Happy Cooking