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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.

Nutrition Facts

267 calories; protein 24.8g; carbohydrates 20.3g; dietary fiber 10.9g; sugars 2.4g; fat 9g; saturated fat 3.6g; cholesterol 33.9mg; vitamin a iu 1194.2IU; vitamin c 45.5mg; folate 25.2mcg; calcium 204.2mg; iron 3.1mg; magnesium 22.3mg; potassium 307.3mg; sodium 474.6mg.
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