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Thursday, December 09 2010
8 ouncesbeef sirloin steak or boneless beef top round steak
1 teaspoonfinely shredded lime peel
2 clovesgarlic, minced
1/4 teaspoonground cumin
4 7- to 8-inchwhole wheat tortillas
  Nonstick cooking spray
1 mediumred sweet pepper, seeded and cut into thin bite-size strips
1/4 cupthinly sliced green onions
1/2 cupchopped peeled jicama
2 ouncesreduced-fat Monterey Jack cheese, shredded (1/2 cup)
  Purchased refrigerated salsa and/or lime wedges (optional)

1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.* In a medium bowl, combine steak strips, lime peel, garlic, and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours.

2. Preheat oven to 300°F. Lightly coat one side of each tortilla with nonstick cooking spray. Place tortillas, coated sides down, on a tray or clean work surface. Set aside. Coat an unheated extra-large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add steak strips, sweet pepper, and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama.

3. Divide steak and pepper mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle beef mixture with cheese. Fold tortillas over filling; press down lightly.

4. Coat a clean, unheated extra-large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas.

5. Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.

*Test Kitchen Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.

 
Posted by: Send a Meal AT 11:55 am   |  Permalink   |  0 Comments  |  Email
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