Yields: 4 servings Preparation: 27 minutes
* Ingredients
° 1 C. 1 tbsp (15mL) GAY LEA - Regular Spreadables
° 1 c (250mL) onion, finely chop
° 1 cup (250mL) red pepper, finely chopped
° 1 cup (250mL) green pepper, finely chopped
° 1/2 tsp. (2mL) salt
° 1/2 tsp. (2mL) pepper
° 2 lb (250g) steak, grilling such as eye round, cut into 1/4 "(5mm) cubes
° 1 C. 1 tbsp (15mL) cornstarch
° 1/3 cups (75mL) beef broth, sodium-reduced
° 4 flour tortillas, large
° 2 tbsp. (10mL) Worcestershire sauce
° 2 cups (500mL) IVANHOE - Horseradish Cheddar, grated
° 1 container GAY LEA - Sour cream - Fat free, for dipping
* Instructions
Melt butter over medium heat in a large non-stick frying pan. Add the onion, green and red peppers and half the amount of salt and pepper. Cooking, stir frequently, for 5 min or until tender.
Meanwhile, toss beef with cornstarch and remaining salt and pepper. Add to the pan and sauté for 1 minute or until the beef is browned. Pour in the beef broth and Worcestershire sauce. Cook for 3 minutes or until the sauce has thickened; remove from fire.
Sprinkle each tortilla evenly with cheese. Spoon an equal portion spoonful of beef mixture over half of each tortilla; fold tortillas to contain filling. Clean the pan and return to the heat. In batches, heat quesadillas for 2 to 3 minutes on each side or until roasted and cheese is melted. Serve with sour cream for a dip.
Enjoy !
