Acadia's Mild Fajita Quesadillas W/Eggplant
photo by AcadiaTwo
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups eggplants (chopped)
- 1 tablespoon margarine
- 1 onion (diced)
- 1 cup steak (pre-cooked) or 1 cup chicken (pre-cooked and diced)
- 4 flour tortillas (I use spinach & herb)
- 1 tablespoon light olive oil
- Pam cooking spray
- 1⁄2 cup low-fat cheddar cheese (shredded)
- 1⁄2 cup low-fat monterey jack cheese (shredded)
- 1⁄8 teaspoon salt
- 1⁄2 cup salsa (mild)
- pepper (to taste)
directions
- Mix the cheese together in a bowl.
- Dice onion and saute it in a skillet with margarine until translucent (not brown).
- While onion is cooking dice up an eggplant with skin on.
- Remove onion from skillet and add eggplant.
- Saute eggplant about 6 minutes on medium heat, stirring every 2 minutes.
- Add onions with the eggplant in the skillet.
- Then add the chopped steak.
- Preheat oven to 400 degrees F.
- Cook on medium until steak is warm.
- Remove mixture from the skillet onto a plate.
- Divide the mixture into 4 equal parts.
- Place one of the sections of steak, onions & eggplant onto half of a tortilla.
- Sprinkle with the cheese mixture.
- Fold the other half of the tortilla over to form a half circle with the filling inside.
- Prepare the other 3 tortillas the same way.
- Spray a baking dish with PAM and place tortillas into the dish.
- Bake for 5-7 minutes or until the cheese has melted.
- Serve with sour cream.
- Yum!
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RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...