This is our family's favorite steak quesedilla recipe. Pair it with a home-made pico de gallo and some good chips or a black bean salad. Yum!
- 1 each green, red and yellow pepper, chopped
- 1 onion, finely chopped
- 10 flour tortillas ( 8")
- 2 c. reduced fat cheedar cheese, shredded
- 1 cooked southwest flank steak or sirloin, chopped small
Marinade for Steak:
- 1/4 c. lime juice
- 6 garlic cloves, minced
- 1 T. chili powder
- 1 T. canola oil
- 1 tsp. salt
- 1 tsp. crushed red pepper flakes
- 1 tsp. pepper
- 1.5 lbs. beef flank steak
In a large resealable plastic bag, combine the first seven ingredients. Add the steak and turn to coat. Refrigerate 4 hours or overnight.
Drain and discard marinade. Coat grill with cooking spray. Grill over medium heat 5-7 minutes per side or until desired doneness. Let stand 10 minutes before cutting. I cooked mine on a George Foreman grill for about 10 minutes total.
In a large nonstick skillet coated with cooking spray, cook and stir peppers and onions until tender. Transfer to a large bowl. Add the cooked, chopped steak and shredded cheese. Spoon onto 10 tortillas and fold in half. If you have a George Foreman, you can grill the quesedillas or if not, you can cook in the same large nonstick skillet sprayed with cooking spray. Cook 1-2 minutes per side or until cheese is melted. Cut each into 2 wedges. Serve with salsa, guacamole or sour cream if desired.