Loaded Steak Quesadillas

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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