Save on Pinterest

Pepper Steak Quesadillas

“I came up with this savory snack when my family needed a quick lunch before running off in several directions,” writes Barbara Moore from Farmington, New Mexico. “I threw together what I had in the fridge and it was a big hit!”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/2 pound beef top 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 shredded part-skim mozzarella cheese


  • Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
  • Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary.
  • 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.
  • Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.
Nutrition Facts
1/2 each: 254 calories, 10g fat (4g saturated fat), 39mg cholesterol, 385mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video