Pepper Steak Quesadillas
Pepper Steak Quesadillas (Serves 6)
6 ounces beef sirloin steak or boneless beef top round steak
1 tsp. lime zest
1 cloves garlic, minced
1/2 teaspoon ground cumin
6 - 8 inch whole wheat tortillas
Nonstick cooking spray
1/2 medium red sweet pepper, seeded and cut into thin bite-size strips
1/4 cup thinly sliced green onions
½ cup chopped peeled jicama
1 cups reduced-fat Monterey Jack cheese, shredded
lime wedges (optional)
Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Beef slices easier if it is slightly frozen. In a medium bowl, combine steak strips, lime peel, garlic, and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours.
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.
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.
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, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking.
Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.