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
Directions
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 sauté 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!
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