Grilled Steak & Avocado Quesadillas
Prep: 15 minutes plus standing
Grill: 13 minutes • Serves: 8
2 tablespoons PICS olive oil
2 teaspoons chipotle and roasted garlic seasoning
8 (6-inch) flour tortillas
8 slices Muenster cheese
1/2 avocado, peeled and thinly sliced
1 tablespoon chopped fresh cilantro plus additional for garnish (optional)
PICS sour cream for serving (optional)
1.Prepare outdoor grill for direct grilling over high heat. Brush steak with 1 tablespoon oil; rub with seasoning.
2.Place steak on hot grill rack; cook 2 minutes, turning once. Turn off burners on 1 side of grill; move steak over unlit side of grill and cook 7 minutes or until internal temperature reaches 135° for medium-rare, turning once. Turn all burners on; reduce heat to medium. Transfer steak to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak across the grain.
3.Brush 1 side of tortillas with remaining 1 tablespoon oil; place oiled side down on work surface. Top each tortilla with cheese, avocado, cilantro and steak; fold tortilla in half.
4.In batches, place quesadillas on hot grill rack; cook 4 minutes or until heated through, cheese is melted and tortillas are golden brown, turning once; cut each quesadilla into 3 wedges.
5.Serve quesadillas garnished with cilantro along with sour cream, if desired.
Approximate nutritional values per serving (1 quesadilla):
315 Calories, 19g Fat (8g Saturated), 51mg Cholesterol, 513mg Sodium,
18g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 18g Protein