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Steak Teriyaki Quesadillas

These gently charred quesadillas embody the definition of cheesy deliciousness. The slight smoky flavor pairs perfectly with sweet pineapple and savory steak. —Lisa Huff, Clive, Iowa
  • Total Time
    Prep: 20 min. + marinating Grill: 15 min.
  • Makes
    18 wedges

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon onion powder
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (1 inch thick and 3/4 pound)
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 6 flour tortillas (8 inches)

Directions

  • In a small bowl, combine the first 6 ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a shallow dish. Add the steak and turn to coat. Cover; refrigerate for 2 hours.
  • Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
  • Sprinkle half of the cheese over 3 tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
  • Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into 6 wedges; serve immediately.
Nutrition Facts
1 wedge: 113 calories, 4g fat (2g saturated fat), 15mg cholesterol, 245mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 9g protein.

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