Grilled Steak and Goat Cheese Quesadillas

Grilled Steak and Goat Cheese Quesadilla

Whenever we fire up the grill, The Grillmaster cooks two steaks. We split one for a meal, then split the other for a second meal. We’ve found we can eat red meat and still stay healthy if we limit our portion sizes and don’t have it too often. This is one of the meals we fix with leftover steak.

This quesadilla makes a great lunch or quick dinner. It takes a little bit of time to cook the onions, but it is so worth it. They add such sweetness to the gooey goat cheese. Feel free to roast your own peppers, but store-bought works just fine.

This recipe is from Tom Valenti’s You Don’t Have to Be Diabetic to Love This Cookbook, which is quickly becoming one of my favorite cookbooks. I’ll provide a more complete review of this book next week.

Recipe

Adapted from You Don’t Have to be Diabetic to Love This Cookbook by Tom Valenti
Grilled Steak and Goat Cheese Quesadilla
1 tablespoon olive oil
1 medium sweet onion, halved, then each half sliced
4 flour tortillas (8-inch size)
6 ounces grilled steak, thinly sliced across the grain
4 ounces goat cheese
1 red bell pepper, roasted (homemade or store-bought)

Heat oil in skillet over medium-high heat. Add onions and cook, stirring occasionally, until they are soft and brown, about 15 minutes. If the pan starts to get dry, reduce heat to medium-low and/or add a little bit of water. Remove from heat.

If your steak is cold from the refrigerator, reheat it briefly in the microwave while the onions are cooking. You don’t want it sizzling hot, just a little bit warmer than room temperature.

Place a tortilla on a cutting board or other clean, flat surface. On one half of the tortilla, layer 1/4 of the steak, 1/4 of the goat cheese, 1/4 of the red pepper and 1/4 of the onions. Fold empty half of tortilla over the filling to create a half moon shape. Repeat with remaining tortillas.

Heat nonstick griddle over medium-high heat. When griddle is hot, remove it from the heat and spray with cooking spray. Place it back on the heat and immediately add two tortillas (or however many will fit on your griddle). Gently lift the edge of a tortilla to see if the bottom is nicely browned. If it is, flip it over and brown the other side. You’ll probably need to cook them about 3 minutes per side.

Remove quesadillas to cutting board, let rest for a minute or two, then use pizza cutter to slice each into three wedges. Serve immediately.

Makes 4 servings
Per serving: 359 calories, 17g fat (7g sat), 36mg cholesterol, 418mg sodium, 31g carb, 1g fiber, 4g sugar, 20g protein

Nutritional Analysis: These quesadillas are a good source of Protein and Vitamin C, although they are high in Saturated Fat. (source: nutritiondata.com) I calculated the nutritional information using flank steak, not one of the leanest cuts around. If you are watching your intake of Saturated Fat, you may want to use a leaner cut of beef such as strip steak, tenderloin, top round or top sirloin.

Comments

  1. says

    Delicious Combo! I always struggle with the right thing to do when it comes to the carbohydrate content of the tortilla as they have a 31 grams of carbs. Have you tried or do you know of any lower carb alternatives to these wraps? Any ideas? Take care, BAM

  2. diabeticFoodie says

    Bams Kitchen – They do make low-carb whole wheat tortillas that have about 12g carb each. Also, corn tortillas are often lower in carbs than flour tortillas. Check out this recipe for Homemade Corn Tortillas. My rule of thumb is that I try to keep each meal between 45g and 60g of carbs, so I’m okay with a tortilla that has 31g as long as I don’t have other high-carb foods (rice, beans, etc.) at the same time. But, of course, you need to do what’s right for you!

  3. says

    Im living in Hong kong so I guess that sums ups my options for alternative options Tex mex food. I will check out your recipe for homemade corn tortillas. Thanks for your response and have a great week. BAM

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