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
Southwest Steak Quesadillas Recipe photo by Taste of Home
Optional: Salsa, guacamole and reduced-fat sour cream
In a large 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 1 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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.