Menu

Southwest Steak Quesadillas

Add a Review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Caroline Shively c/o Eva Synalovski, New York, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 07, 2023

Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. —Caroline Shively, Alexandria, Virginia

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Southwest Steak Quesadillas

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 15 min
Cook: 15 min
Save Saved Saving print

Ingredients

  • 1 each small green, sweet red and yellow peppers, finely chopped
  • 1 small red onion, finely chopped
  • 4 fat-free flour tortillas (10 inches)
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cooked Southwest Steak, chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped seeded jalapeno pepper
  • Optional: Salsa, guacamole and reduced-fat sour cream
Text Ingredients

Directions

  1. In a large skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl.
  2. Coat the same skillet with cooking spray; add 1 tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno.
  3. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

Nutrition Facts

1 each: 379 calories, 13g fat (6g saturated fat), 64mg cholesterol, 772mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 30g protein.
Loading Popular in the Community
Loading Reviews