Nutrition per serving may change if servings are adjusted.
8 ounces beef sirloin steak or boneless beef top round steak (see Tip)
1 teaspoon finely shredded lime peel
2 cloves garlic, minced
¼ teaspoon ground cumin
4 7- to 8-inch whole-wheat tortillas
Nonstick cooking spray
1 medium red sweet pepper, seeded and cut into thin bite-size strips
¼ cup thinly sliced green onions
½ cup chopped peeled jicama
2 ounces reduced-fat Monterey Jack cheese, shredded ( ½ cup)
Salsa and/or lime wedges (optional)
Trim fat from beef. Thinly slice beef across the grain into bite-size strips. In a medium bowl, combine steak strips, lime peel, garlic and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours.
Preheat oven to 300°F. Lightly coat one side of each tortilla with cooking spray. Place tortillas, coated-sides down, on a tray or clean work surface. Set aside. Coat an extra-large nonstick skillet with cooking spray and place over medium heat. Add steak strips, sweet pepper and green onions to the hot pan. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama.
Divide steak and pepper mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle beef mixture with cheese. Fold tortillas over filling; press down lightly.
Coat a clean, unheated extra-large nonstick skillet or griddle with cooking spray. Preheat skillet or griddle over medium- high heat; reduce heat to medium. Cook quesadillas, half at a time, about 3 minutes or until browned, turning once halfway through cooking. Place on a baking sheet; keep warm in the oven while cooking the remaining quesadillas.
Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.
Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.