The Real 'Dilla
Serving: entire recipe (1 quesadilla)
PointsPlus® value 8*
Have leftover steak? Click for more guilt-free recipes, courtesy of HG!
How did we make over a twice-stuffed beef quesadilla and keep it guilt-free? By combining lean steak with one of our favorite meat swaps -- portabella mushroom strips!
3 tbsp. shredded reduced-fat Mexican blend cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
5 jarred jalapeño slices, finely chopped
1 portabella mushroom cap (stem removed), sliced
2 oz. thinly sliced raw lean beefsteak filet
1/8 tsp. garlic powder
1/8 tsp. onion powder
Dash black pepper
1 medium-large high-fiber flour tortilla with 110 calories or less (like La Tortilla Factory Smart & Delicious SoftWraps)
Optional toppings: salsa, fat-free sour cream
In a small bowl, combine shredded cheese, cheese wedge, and jalapeños. Stir until uniform.
Halve portabella slices widthwise. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add portabella pieces, and cook and stir until softened and lightly browned, about 4 minutes. Add sliced steak, sprinkle with seasonings, and cook and stir for about 2 minutes, until just cooked through.
Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices.
If needed, clean skillet. Re-spray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges, and enjoy!
MAKES 1 SERVING