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Program #683

Michela Mitchell

Beef Fajita Quesadilla Wedges

Makes 8 servings
Prep Time: 10 min
Cook Time: 15 min


1 bag (16-ounce) frozen pepper stir-fry blend (green, red and yellow peppers and onions)
1 cup plain fat-free yogurt
1 cup prepared salsa
1 tablespoon butter, softened
8 (8-inch) flour tortillas
16 ounces, beef fajita strips, prepared
1-1/2 cups mild Cheddar cheese, shredded

Prepare stir-fry pepper blend according to package directions. Mix yogurt and salsa and set aside. Spread butter evenly on 1 side of each tortilla and layer cooked peppers and onions, thawed fajita beef strips and cheese evenly on unbuttered side of 4 tortillas and cover with remaining tortillas, butter side up. Grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts. Cut into wedges and serve with dipping sauce.

Serving Suggestion: Coleslaw (made from bag of coleslaw mix and 1/2 bottle of coleslaw dressing); fruit salad (made from canned pineapple chunks & fresh strawberries) and a glass of cold milk.

Nutrition Facts per serving:
Calories: 370
Calories from Fat: 160
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 730mg
Protein: 18g
Calcium: 30% Daily Value
Total Carbohydrate: 33g
Dietary Fiber: 3g

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!