• 4servings
  • 30minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound beef top sirloin steak

  2. 1/2 each medium green, sweet red and yellow pepper, julienned

  3. 1 tablespoon chopped red onion

  4. 1 garlic clove, minced

  5. 1 tablespoon minced fresh cilantro

  6. 1/4 teaspoon dried rosemary, crushed

  7. 4 flour tortillas (6 inches)

  8. 6 cherry tomatoes, halved

  9. 1/4 cup sliced fresh mushrooms

  10. 1 cup (4 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Pepper Steak Quesadillas Recipe photo by Taste of Home 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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