1/2 each medium green, sweet red and yellow pepper, julienned
1 tablespoon chopped red onion
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1/4 teaspoon dried rosemary, crushed
4 flour tortillas (6 inches)
6 cherry tomatoes, halved
1/4 cup sliced fresh mushrooms
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary.
Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray.
Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
