Double-Stuffed Steak Quesadilla



  • 3 tbsp. shredded reduced-fat Mexican blend cheese
  • 1 wedge The Laughing Cow Light Creamy Swiss cheese
  • 5 jarred jalapeño slices, finely chopped
  • 1 portabella mushroom cap (stem removed), sliced
  • 2 oz. thinly sliced raw lean beefsteak filet
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • Dash black pepper
  • 1 medium-large high-fiber flour tortilla with 110 calories or less
  • Optional toppings: salsa, fat-free sour cream


In a small bowl, combine shredded cheese, cheese wedge, and jalapeños. Stir until uniform.

Halve portabella slices widthwise. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add portabella pieces, and cook and stir until softened and lightly browned, about 4 minutes. Add sliced steak, sprinkle with seasonings, and cook and stir for about 2 minutes, until just cooked through.

Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices.

If needed, clean the skillet. Re-spray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.

Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges, and enjoy!

Nutritional Information:

  • Calories: 318
  • Fat: 11 g
  • Sodium: 815 mg
  • Carbs: 33 g
  • Fiber: 8 g
  • Sugars: 6.5 g
  • Protein: 29 g

Double-Stuffed Steak Quesadilla

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