Preperation
20 minutes
Cooking
11 minutes
Portion (s)
4 servings
* INGREDIENTS:
° 1/2 lb boneless sirloin or inside round steak, cut into thin strips
° 1 tsp grated finely lime zest
° 2 garlic cloves finely chopped
° 1/4 teaspoon ground cumin
° 4 whole wheat tortillas, 7 inches (18 cm) in diameter
° 2 tablespoons of vegetable oil
° 1 cup sliced mushroom
° 1 red-pepper, cutting to thin strips
° 1/4 c green-onion, thinly slice
° 1/2 cup shredded Monterey Jack cheese (2 oz / 60 g)
* PREPERATION :
1. In a bowl, combine the beef strips, lime zest, garlic and cumin. Cover and marinate in the refrigerator for 10 minutes.
2. Lightly brush one side of the tortillas with 1 Tbsp. to tab (15 ml) of the oil. Place the tortillas, oiled side down, on a cutting board or sheet of waxed paper. To book.
3. In skillet, heat rest oil on medium-high heat. Add the beef strips, mushrooms, bell pepper and green onions and cook, stirring occasionally, 3 to 5 minutes or until the beef is browned and the pepper is tender but still crunchy. Remove the pan from the heat. Wipe out the pan.
4. Divide the beef and pepper mixture over half of each reserved tortilla. Sprinkle with cheese. Fold the tortillas over the filling and press lightly. Heat the pan over medium heat. Using a spatula, add the quesadillas, two at a time, and cook, pressing well, 4 to 6 minutes or until golden (flip halfway through cooking). Place the quesadillas on a baking sheet and set aside in a preheated 300 ° F (150 ° C) oven. Cook the rest of the quesadillas in the same way. When ready to serve, cut each quesadilla into wedges.
Enjoy !
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