Pepper Steak Quesadillas
Melanie
ingredients
- 1/2 pound boneless beef sirloin steak
- 1/2 each medium green, sweet red and yellow pepper, julienned
- 1 tablespoon chopped red onion
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon dried rosemary, crushed
- 4 flour tortillas (6 inches)
- 6 cherry tomatoes, halved
- 1/4 cup sliced fresh mushrooms
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
directions
- 1
If grilling the steak, coat grill rack with cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
- 2
Meanwhile, in a large skillet coated with cooking spray, saute the peppers, onion and garlic for 5-6 minutes or until tender. Sprinkle with cilantro and rosemary.
- 3
Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray.
- 4
Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges.
notes
utrition Facts One serving:2 wedges Calories: 252 Fat:10 g Saturated Fat:4 g Cholesterol:48 mg Sodium:383 mg Carbohydrate:19 g Fiber:1 g Protein:22 g
Source: Taste of Home
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