Jicama, a bulbous root vegetable especially popular in Latin America, adds lots of crunch and a slightly nutty flavor to these easy-to-make fold-overs. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

267 calories; 9 g total fat; 3.6 g saturated fat; 34 mg cholesterol; 475 mg sodium. 307 mg potassium; 20.3 g carbohydrates; 10.9 g fiber; 2 g sugar; 24.8 g protein; 1194 IU vitamin a iu; 45 mg vitamin c; 25 mcg folate; 204 mg calcium; 3 mg iron; 22 mg magnesium;