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Southwest Steak Quesadillas

Southwest Steak Quesadillas
Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. —Caroline Shively, Alexandria, Virginia
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 each small green, sweet red and yellow peppers, finely chopped
  • 1 small red onion, finely chopped
  • 4 fat-free flour tortillas (10 inches)
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cooked Southwest Steak (recipe also in Recipe Finder), chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped seeded jalapeno pepper
  • Salsa, guacamole and reduced-fat sour cream, optional

Directions

  • In a large nonstick skillet coated with cooking spray, cook and stir
  • the peppers and onion over medium-high heat until tender. Transfer
  • to a small bowl.
  • Coat the same skillet with cooking spray; add one tortilla. Sprinkle
  • 2 tablespoons cheese over half of tortilla. Top with a fourth of the
  • steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2
  • teaspoons jalapeno.
  • Fold over and cook over low heat for 1-2 minutes on each side or
  • until cheese is melted; remove. Repeat for remaining quesadillas,
  • spraying pan as needed. Cut into wedges; serve with salsa, guacamole
  • and sour cream if desired. Yield: 4 servings.
© Taste of Home 2013

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Southwest Steak Quesadillas (continued)

Nutrition Facts: 1 quesadilla (calculated without optional ingredients) equals 379 calories, 13 g fat (6 g saturated fat), 64 mg cholesterol, 772 mg sodium, 35 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013