Triple Decker Steak Quesadillas

you’ll need…
2 Tbsp. chili powder
2 tsp. salt
2 Tbsp. olive oil
1 1/2 lbs. boneless top sirloin steak
18 6-in. corn tortillas
1 cup canned 99% fat free refried beans, any kind
2 cups shredded cheddar or Chihuahua cheese
2 cups salsa (use your favorite kind!)
2 avocados, pitted and thinly sliced

let’s make the steak…
Mix the chili powder, salt and olive oil in a small bowl; rub steak with mixture and set aside.
Heat the Ribbed Grill Pan on medium high or 8 on the Induction Cooker. Place steak in the Ribbed Grill Pan.
Cook steak for 6 to 8 minutes; turn steak. Place Grill Press on top of steak and cook 4 to 6 minutes or until desired doneness; remove from Ribbed Grill Pan. Let steak rest on a plate for 10 minutes; thinly slice the steak and set aside.

let’s make the quesadilla…
Spread 1 Tbsp. beans on one tortilla. Place 2 oz. sliced steak on top of beans and 2 Tbsp. shredded cheese on top of steak. Top with another tortilla. Repeat layers, topping with a third tortilla. Assemble 6 Triple Decker Quesadillas.
Heat the Comal Pan on medium or 6 on the Induction Cooker. Using a spatula, place one Triple Decker Quesadilla on the Comal Pan; top with Grill Press.
Cook for 1 to 2 minutes; remove Grill Press and carefully turn. Replace Grill Press and cook 1 to 2 minutes or until heated through and cheese is melted.

it’s almost ready…
Cut the Triple Decker Quesadilla in half and then in half again. Top each quarter piece with 1 Tbsp. salsa and one slice of avocado.

Nutrients per serving
Calories 166, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 23 mg, Carbohydrate 15 g, Protein 11 g, Sodium 461 mg, Fiber 2 g

great substitute….
Instead of using the steak in this recipe, substitute cooked chicken, pork, shrimp or vegetables.

Mama created this recipe for www.seventhavenue.com.

[/print_this]