Grilled Steak Fajita Quesadilla
- 1/2 cup Lawry’s Santa Fe Chili Marinade
- 1 pound Top Sirloin boneless steak
- 1 thinly sliced green bell pepper
- 1/2 cup thinly sliced red onion pepper
- 4 tablespoons softened unsalted butter
- 4 six inch flour tortillas
- 2 cups Monterey Jack Cheese shredded
Place grill pan over medium heat.
Place marinade and steak into a large zip top bag. Let sit in marinade for 30 minutes. When ready, spray grill pan heavily with cooking spray and grill steak 6 minutes each side until cooked to your liking. 6 minutes is about medium rareness. Remove steak and cover lightly with foil and let sit for 10 minutes. Slice into thin strips. Place bell peppers and onion into grill pan and grill until softened, about 5-7 minutes. Remove.
Place a large non stick skillet over medium heat. Butter one side of each tortilla. Place a tortilla into hot skillet buttered side down and layer with cheese, steak strips, bell pepper and onion strips. Top with more cheese then place another tortilla on top, buttered side facing up. Let cook until golden brown on each side and cheese is melted. Remove and continue cooking second quesadilla. Cut each quesadilla in half and serve.
Calories: 304kcal | Carbohydrates: 14g | Protein: 22g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 616mg | Potassium: 297mg | Fiber: 1g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 12.7mg | Calcium: 245mg | Iron: 1.7mg