steak and veggie quesadillas

As I mentioned in my previous post, I have been making a conscious effort to make some healthier meals.

Whenever I ask my husband what he's hungry for, most of the time he will say "Can you make TACOS?!" out of everything I make, he wants tacos. Unbelievable.

With this in mind, I decided to change up taco night with a healthier quesadilla.

You'll need:

2 thinly sliced flank steaks (Buy what's on sale, I did)
1/4 bag of frozen corn
1/4 bag frozen pepper strip mix
1 small onion, diced
heaping tablespoon of garlic, minced
1/2 packet taco seasoning
10 cherry tomatoes (or so) diced
8 flour tortillas
1/2 bag or 1 cup of shredded cheese (I used mexican blend)

salsa and sour cream to garnish. I also made some rice as a side!

This makes 8 flour tortillas folded in half. I cut each folded tortilla in half for a meal size portion(making 16 pieces total). As an appetizer, I would cut each folded quesadilla into quarters, making 32 quesadillas. The whole batch cost me $6.50, not bad!

First, I broke out my grill pan and got it VERY hot with a little oil brushed on it. Once it was sizzling, I quickly put each steak on the grill and flipped it after a minute or two, just to char it. I removed the steak and let it sit on my cutting board. We prefer our steak, medium, and with such thin pieces, this was perfect for us. Use your judgement according to your steak preference.

In a large skillet on medium high, combine the frozen corn, frozen pepper strips, diced onion, garlic, diced tomatoes and taco seasoning. Cook until everything is tender. With such small pieces, this only takes a couple minutes.

 

In the meantime, your steak has rested and now you can slice it very thin. Add these slices to the skillet and let the taco seasoning flavor the steak as well. Take out another skillet and heat it on medium, drop a flour tortilla in and on one side put a thin layer or cheese. Using a large spoon, add a thin layer of the veggies and meat, top with more cheese. Using a spatula, fold the tortilla over and press slightly. Let the cheese melt, then carefully flip the tortilla over to be sure the other side has melted and the tortilla is browned slightly. Remove from the pan to cool. Continue this process for all eight tortillas.

Cut the quesadillas in half, thirds, or quarters, depending on how you plan on serving them. I added salsa and cour cream, my husband topped his with extra cheese and ranch! I also made a quick side of spanish style rice. We had lots of left overs and this would be a great party food, too!