°1 cup (250 mL) finely chopped onion
°1 C chopped pepper
°1 cup (250 mL) finely chopped bell pepper
°half tsp. half tsp (2ml) salt
°half tsp. half teaspoon (2ml) pepper
°2 pounds (250 g) steak, grilled like an eye, reduce into 1/four-inch (five mm) cubes
°1 ea. 2 tsp cornstarch
°1/three cup (seventy five mL) low sodium red meat broth
°four huge flour tortillas
°2 tbsp. half teaspoon (10ml) Worcestershire sauce
°2 cups (500 mL) IVANHOE – grated cheddar radish
°1 box GAY LEA – sour cream – fats free, for dipping
Melt the butter over medium warmth in a nonstick skillet. Add onions, and crimson peppers and 1/2 of the quantity of salt and pepper. Cook, stirring frequently, for five mins or till softened.
Mix the red meat with the cornstarch and stir withinside the salt and pepper. Add to skillet and sauté for 1 minute or till red meat is browned. Pour withinside the red meat broth and Worcestershire sauce. Simmer three min. or till sauce thickens; fire up.
Sprinkle every tortilla evenly with cheese. Spoon an same quantity of beef combination over 1/2 of of every tortilla; Fold the tortilla to surround the filling. Clean the pan and go back to warmth. Heat quesadillas all at once, 2 to three mins on every side, or till cheese is charred and cheese is melted. Served with bitter cream as a dipping sauce.
Use an entire wheat flour tortilla for greater nutritional fiber.
Place the toasted quesadillas withinside the warm oven among batches.