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Southwest Steak Quesadillas Recipe

Southwest Steak Quesadillas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 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.

Nutritional 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.