HG's Double-Stuffed Steak Quesadilla

By sunitagt

Serving: entire recipe (1 quesadilla)
Calories: 318
Fat: 11g
Sodium: 815mg
Carbs: 33g
Fiber: 8g
Sugars: 6.5g
Protein: 29g

PointsPlus® value 8*

Ingredients

• 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

Details

Servings 1

Preparation

Step 1

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 serve.