Tri-Color Quesadillas

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Preparation time:
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Difficulty: Easy - for beginners


Culinary Tools:
â—¦ 12-inch Gourmet Pan with Cover
â—¦ Round Grill
â—¦ 3-quart Mixing Bowl
◦ Chef’s Knife
â—¦ Carving Knife

â—¦ ½ pound sirloin steak, cut into 2-inch long strips
â—¦ ½ onion, cut into strips
â—¦ ½ green bell pepper, cut into strips
â—¦ Juice from ½ lime (freshly squeezed)
â—¦ 1 (10-inch) spinach tortillas (green)
â—¦ 1 (10-inch) tomato tortillas (red)
â—¦ 1 (10-inch) flour tortillas (white)
â—¦ 1 tablespoons nonfat sour cream
â—¦ ½ cup shredded Monterrey Jack cheese
â—¦ Salt and pepper to taste



Cut the steak with the Carving Knife; on a different cutting board, cut onion and green bell pepper using the Chef’s Knife. Preheat the 12-inch Gourmet Skillet over medium-high heat. Add the meat and stir constantly for 5 minutes; leave the cover half-open. Add the onion strips, green bell pepper and lime juice; season with salt and pepper. Cover and cook for 5 minutes at low heat. Turn off the stove.

Preheat the Round Grill at medium heat. Then reduce the temperature to medium-low and warm up each tortilla for 15 seconds per side; remove them from the grill and spread 2 tablespoons of guacamole and 1/2 teaspoon of nonfat sour cream. Add a portion of the meat and 1/2 tablespoon of shredded cheese; roll up each tortilla and return them to the grill for about 1 minute per side. Remove and cut each tortilla into three pieces. When serving, alternate the colors – green, white, and red.

Chef’s Note: Make sure you serve your Tri-Color Quesadillas with a side of our homemade guacamole!


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