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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI came up with this savory snack when my family needed a quick lunch before running off in several directions,â writes Barbara Moore from Farmington, New Mexico. âI threw together what I had in the fridge and it was a big hit!â Ingredients:
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 (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
2. 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.
3. 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.
4. Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
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