PEPPER STEAK QUESADILLAS

Pepper Steak Quesadillas image

"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!"

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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 shredded part-skim mozzarella cheese

Steps:

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 : Calories 254 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 385mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges