Serves: 4
Total Calories: 215
1. In nonstick frypan cook steak strips in 2 teaspoons of hot oil over medium-high heat for 2 to 3 minutes or until hot, stirring frequently. Remove from frypan. Wipe frypan with paper towel.
2. Lightly brush same frypan with some of remaining oil. Place one tortilla in pan. Top half of tortilla with one-fourth of steak strips, 2 tablespoons of cheese, 1 tablespoon of peppers and 1 tablespoon of onions. Sprinkle with 3/4 teaspoon of pepper sauce. Fold tortilla over filling. Cook over medium heat for 1 to 2 minutes or until light brown, turning once. Repeat with remaining tortillas, steak strips, cheese, peppers, onions and pepper sauce, brushing frypan with oil as necessary.
3. Cut each quesadilla in half. Serve with salsa or fat-free sour cream.
This Southwestern Snakebite Quesadillas recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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