Steak Teriyaki Quesadillas

Name: Steak Teriyaki Quesadillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 wedges.
Cuisine: Asian Appetizers, Asian Recipes
Ingredients: 1/3 cup reduced-sodium soy sauce; 1/3 cup reduced-sodium chicken broth; 1 tablespoon brown sugar; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon onion powder; 1 garlic clove, minced; 1 beef top sirloin steak (1 inch thick and 3/4 pound); 1/2 cup finely chopped fresh pineapple; 1/2 cup finely chopped red onion; 1/2 cup finely chopped green pepper; 2 cups shredded part-skim mozzarella cheese; 6 flour tortillas (8 inches)

These gently charred quesadillas embody the definition of cheesy deliciousness. The slight smoky flavor pairs perfectly with sweet pineapple and savory steak. —Lisa Huff, Clive, Iowa

Ingredients

1/3 cup reduced-sodium soy sauce
1/3 cup reduced-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon minced fresh gingerroot
1/2 teaspoon onion powder
1 garlic clove, minced
1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/2 cup finely chopped fresh pineapple
1/2 cup finely chopped red onion
1/2 cup finely chopped green pepper
2 cups shredded part-skim mozzarella cheese
6 flour tortillas (8 inches)

Directions

In a small bowl, combine the first 6 ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a shallow dish. Add the steak and turn to coat. Cover; refrigerate for 2 hours.
Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
Sprinkle half of the cheese over 3 tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into 6 wedges; serve immediately.

Nutrition Facts

1 wedge: 113 calories, 4g fat (2g saturated fat), 15mg cholesterol, 245mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 9g protein.

Originally published as Double Grilled Teriyaki Quesadillas in Taste of Home August/September 2011

Reviews

Click stars to rate

Average Rating:

mkaskela

Oct 4, 2013

Great steak marinade!
KiskiCook

Aug 11, 2011

The steak barely made it into the quesadilla. It smelled so good coming off the grill that we all had to taste it ... and could barely stop! What a wonderful marinade. Followed recipe exactly, entire family loved it. Will DEFINITELY make this again.
anselr

Aug 7, 2011

These are really delicious. I forgot to reserve some of the marinade which would have made them even better, but they were still good without it. Will definitely make again.
bcandrian

Jul 26, 2011

This was excellent and a fun change on a basic quesadilla.