°1 ea. 1 tbsp (15 mL) GAY LEA Regular Spreads
°1 cup (250 mL) finely chopped onion
°1 C chopped red pepper
°1 cup (250 mL) finely chopped green bell pepper
°1/2 tsp. 1/2 teaspoon (2ml) salt
°1/2 tsp. 1/2 teaspoon (2ml) pepper
°2 pounds (250 g) steak, grilled like an eye, cut into 1/4-inch (5 mm) cubes
°1 ea. 2 tablespoons (15ml) cornstarch
°1/3 c low sodium beef broth
°4 flour tortillas
°2 tbsp. 1/2 teaspoon (10ml) Worcestershire sauce
°2 c cheddar radish
°1 container GAY LEA – sour cream – fat free
*Methods
Melting butter on heat in nonstick skillet. Add onions, green and red peppers and half the amount of salt and pepper. Cooking, stir frequently, for 5 min
Mix the beef with the cornstarch and stir in the salt and pepper. Add to skillet and sauté for 1 minute or until beef is browned. Pour in beef broth & Worcestershire sauce. Simmer 3 min. or until sauce thickens;
Sprinkle each tortilla evenly with cheese. Spoon an equal amount of beef mixture over half of each tortilla; Fold the tortilla to enclose the filling. Clean the pan and return to heat. Heat quesadillas all at once, 2 to 3 minutes on each side, or until cheese is charred and cheese is melted. Served with sour cream as a dipping sauce.
Use a whole wheat flour tortilla for more dietary fiber.
Place the toasted quesadillas in the hot oven between batches.
Enjoy !
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