Cheesy Beefy Quesadilla

• 16 ounces (90/10%) ground sirloin

• 1 packet taco seasoning

• 1/4 cup restaurant style salsa

• 4 ounces freshly shredded monterey jack cheese

• 4 ounces freshly shredded sharp cheddar

• 1/4 cup spreadable Philadelphia cream cheese (I use the reduced fat kind)

• 8 low carb tortillas (I use la banderita brand)

• Reduced fat sour cream for dipping

• Chopped scallions and cilantro for garnish

Preheat large skillet to high heat. Spray with nonstick cooking spray.

Spread two tablespoons cream cheese on four of your tortillas. Top each four tortillas with one ounce monterey and one ounce cheddar.

In a large nonstick saucepan brown your beef. Drain grease and add taco seasoning, water and salsa. Heat to boiling then reduce to medium low and simmer 5 minutes or until most liquid has reduced down.

Top each cheese covered tortilla with 4 ounces beef.

Cover the tortillas with the remaining four plain tortillas.

Grill each quesadilla for 2-3 minutes per side or until the sides are crispy and golden.

Let cool for 5 minutes before using pizza cutter to cut into four pieces each.

Garnish with cilantro and green onion.