8 ounces sirloin steak or bonelessbeef top round steak
1 teaspoon finely shredded lime peel
2 cloves garlic, minced
1/4 teaspoon ground cumin
4 7 - 8 inch whole wheat tortillas
Nonstick cooking spray
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1/4 cup thinly sliced green onions
1/2 cup chopped peeled jicama
2 ounces reduced-fat Monterey Jack cheese, shredded (1/2 cup)
1 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.
2 Preheat oven to 300 degrees F. Lightly coat one side of each tortilla with nonstick cooking spray. Place tortillas, coated sides down, on a tray or clean work surface. Set aside. Coat an unheated extra-large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add steak strips, sweet pepper, and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama.
3 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.
4 Coat a clean, unheated extra-large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas.
5 Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.
* For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.