Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.

Ingredients

  • Vinaigrette:
  • 3 tablespoons Dijon-Lemon Vinaigrette
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chopped fresh thyme (optional)
  • Quesadillas:
  • 1/2 pound flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 4 (8-inch) fat-free flour tortillas
  • Remaining ingredients:
  • 10 cup torn red leaf lettuce
  • 1 cup vertically sliced red onion
  • 2 large tomatoes, each cut into 8 wedges

Preparation

  1. Prepare grill.
  2. To prepare vinaigrette, combine first 5 ingredients; set aside.
  3. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.
  4. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
Lia Mack Huber,
June 2001

Nutritional Information

  • Calories: 338
  • Calories from fat: 29%
  • Fat: 10.9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.9g
  • Carbohydrate: 39.5g
  • Fiber: 4.8g
  • Cholesterol: 11mg
  • Iron: 4.3mg
  • Sodium: 809mg
  • Calcium: 142mg