*ingredients
°1 c. 1 tablespoon (15 ml) GAY LEA Regular Spreads
°1 cup (250 ml) finely chopped onion
°1 C chop red pepper
°1 cup (250 ml) finely chopped green pepper
°1/2 tsp. 1/2 teaspoon (2 ml) salt
°1/2 tsp. 1/2 teaspoon (2 ml) pepper
°2 pounds (250 g) steak, grill like an eye, cut into 1/4 inch (5 mm) cubes
°1 c. 2 tablespoons (15 ml) cornstarch
°1/3 cup (75 ml) low-sodium beef broth
°4 large flour tortillas
°2 tbsp. 1/2 teaspoon (10 ml) Worcestershire sauce
°2 cups (500 ml) IVANHOE - shredded cheddar radish
°1 container GAY LEA - sour cream - fat-free, for dipping
*Methods:
Melting butter on medium heat in non-stick skillet. Adding onions, green also red peppers, and half amount of salt & pepper. Cook, stirring frequently, for 5 minutes or until softened.
Toss beef with cornstarch & rest salt & pepper. Add to skillet and sautƩ for 1 minute or until beef turns brown. Pour beef broth & Worcestershire sauce. Simmer 3 min or to sauce thickens; raise from fire.
Sprinkle each tortilla evenly with cheese. Pour an equal amount beef blend over half of every tortilla; Fold tortilla to contain the fill. Cleaning pan and returning it to heat. All at once, heat the quesadillas for 2 to 3 minutes on each side or until the cheese is toasted and the cheese is melted. Served with sour cream as a dipping sauce.
Using a whole wheat flour tortilla for more dietary fiber.
Place the toasted quesadillas in the hot oven between batches.
Enjoy !
