Southwest Steak Quesadillas Recipe

5 1 4
Southwest Steak Quesadillas Recipe
Southwest Steak Quesadillas Recipe photo by Taste of Home
Publisher Photo

Southwest Steak Quesadillas Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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, 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Steak Quesadillas in Healthy Cooking April/May 2009, p55

Nutritional Facts

1 each: 379 calories, 13g fat (6g saturated fat), 64mg cholesterol, 772mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 30g protein.

  • 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, chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped seeded jalapeno pepper
  • Salsa, guacamole and reduced-fat sour cream, optional
  1. 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.
  2. 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Steak Quesadillas in Healthy Cooking April/May 2009, p55

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tropical10 User ID: 3583102 167479
Reviewed Mar. 29, 2009

"This is my hubby's new favorite dish. easy to prepare and great flavor. Yummo."

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