Teryiaki Steak Quesadillas

Oh baby, we made these for dinner tonight and they were so dang good. I never would have thought to make a quesadilla like this, but it was a nice change and quite tasty! We dipped them in guacamole and they were even better.

Steak Teriyak

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 (8 ounces) shredded part-skim mozzarella cheese
• 6 flour tortillas (8 inches)

Directions

• In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
• 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 three 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 six wedges; serve immediately. Yield: 18 wedges.

From: Taste of Home magazine

Nutrition Facts: 1 wedge equals 113 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 245 mg sodium, 11 g carbohydrate, trace fiber, 9 g protein.

Chicken and Steak Fajitas

Lorena, this recipe is for you! Since I know you're missing Mexican food in Sweden, I can't imagine you don't have the ingredients for these out there. I've never been a huge fajita fan until I tried these. They're from Cooking Light and they are delicious and I know you and Rob will love them! The marinade is super easy (it says to marinate for 4 hours but tonight I only did it for 2 and they still tasted good) and you can probably use whatever steak you have on hand, or even just chicken. I didn't use a grill for any of it, just a frying pan (cooked the meat first and then added onions, green peppers, and then tomatoes very last). Seriously, they have so much flavor, you will love them!

Chicken and Steak Fajitas
(From Cooking Light)

Ingredients
Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind (I didn't use this)
2 1/2 tablespoons fresh lime juice (I used bottled lime juice)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa and/or guacamole
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

Preparation
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.