Prep 30 mins
Cook 30 mins
This recipe came about as a result of my over abundance of eggplants from my garden, and what should I do with the eggplant tonight? This recipe is great for using up leftover chicken or steak, and giving it a fresh look and taste.
- 473.18 ml eggplants (chopped)
- 14.79 ml margarine
- 1 onion (diced)
- 236.59 ml steak (pre-cooked) or 236.59 ml chicken (pre-cooked and diced)
- 4 flour tortillas (I use spinach & herb)
- 14.79 ml light olive oil
- Pam cooking spray
- 118.29 ml low-fat cheddar cheese (shredded)
- 118.29 ml low-fat monterey jack cheese (shredded)
- 0.59 ml salt
- 118.29 ml salsa (mild)
- pepper (to taste)
- 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.