Steak Quesadillas Appetizers
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- 1 cup diced tomatoes
- 1 cup corn
- 2 1/2 Tbsp. poblano pepper, blanched, peeled, diced
- 4 tsp. cilantro, chopped
- 1 tsp. salt
- 2 tsp. fresh lime juice
- 4 large flour tortillas (about 16-inch diameter)
- 6 oz. barbecue sauce
- 1/2 lb. grilled steak, sliced thin
- 20 rings of red onion, sliced very thin
- 6 oz. jack cheese
- 3 Tbsp. vegetable oil
Combine tomatoes, corn, poblanos, cilantro, salt and lime juice in bowl. Mix. Allow to rest 3-5 minutes.
Place one tortilla on flat surface and coat half of the tortilla with barbecue sauce.
Evenly distribute the sliced steak and red onion on top of barbecue sauce. Top with the vegetable mixture, then with cheese.
Fold in half at the sauce. Press down firmly and evenly - but not too hard.
Heat 1/2 tsp. oil in skillet. Place the quesadilla, meat side down, in oil. Pour 1/4 tsp. oil over the top of the quesadilla.
Cook for 2 1/2 minutes. Flip; cook another 2 1/2 minutes or until desired crispness.
Cut into wedges to serve.
Nutrition Info per serving: (1 serving, 10 oz.) 620 calories; 28 g fat (9 g saturated fat; 9 g monounsaturated fat); 54 mg cholesterol; 958 mg sodium; 59 g carbohydrate; 6.4 g fiber; 33 g protein; 8.6 mg niacin; 0.8 mg vitamin B6; 1.1 mcg vitamin B12; 4.9 mg iron; 42.4 mcg selenium; 4.7 mg zinc.