(pictured with Super Stuffed Potatoes)
Prep/Total Time: 30 minutes
Yield: 4 servings
3/4 pound beef sirloin steak, cut into strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons olive oil, divided
1 1/2 cups (6 ounces) shredded Pepper Jack cheese
4 flour tortillas (10 inches)
4 medium tomatoes, chopped
1 1/2 cups cubed fresh pineapple
1/2 cup chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink.
Sprinkle 1/4 cup cheese over one side of each tortilla, top with 1/3 cup beef and remaining cheese. Fold tortillas over. In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges.
In a large bowl, combine the salsa ingredients; serve with quesadillas.
Tips and Tricks
I cooked the beef in my slowcooker so it would be tender. Skillet cooked meat always tastes chewy to me. Preparing the meat this way meant I omitted the oil. I also baked the quesadillas at 350 for about ten minutes instead of pan frying in oil. I omitted the salt and left the red pepper out of the salsa. I used canned pineapple chunks, drained, in place of fresh pineapple. Dried cilantro can be used in place of fresh, but be sure to use only one third of the amount called for. The salsa is similar to bruschetta and would be tasty on french bread or with cubed mozzarella cheese.
Make It Healthier
Use low-fat cheese. Bake quesadillas. Use whole wheat tortillas.
How Kids Can Help
Older kids can shred the cheese. Layer ingredients on tortillas. Stir salsa.