Flank Steak and Poblano Pepper Quesadillas - 10 Smart Points

Um, hello!  Who doesn't love a steak quesadilla?  Yeah, it is a little on the pricey side but it helps when the Flank steak goes on sale to nab some then!

This fit into the Family Favorite category because, duh, it's a quesadilla, which kids love!  For me, it's a Favorite simply because it was so simple to make!

Ingredients:

12 oz lean flank steak
1/4 tsp kosher salt
1/4 tsp black pepper
1 Tbs olive oil
2 poblano chiles, sliced
3 oz reduced-fat Monterey Jack Cheese shredded (about 3/4 c)
4 (8") whole-wheat flour tortillas
vegetable cooking spray
1/4 c fresh pico de gallo
1/4 c fat-free sour cream (optional)

Directions:

1. Sprinkle the steak with the salt and pepper and heat the oil in a large skillet over medium-high heat.  Add the steak and cook until the desired degree of doneness, 4-5 minutes per side for medium-rare. Remove the steak from the pan and let rest at least 5 minutes before slicing. 
2. Add the sliced poblano peppers to the same pan stirring often until lightly browned and tender. 
3. Cut the steak across the grain into thin slices.  Sprinkle half of the Monterey Jack cheese evenly over half of each tortilla and top evenly with the steak, peppers and remaining Monterey Jack. 
4. Fold each tortilla in half over the filling. Lightly coat the tortillas with cooking spray. 
5. Heat the same skillet over medium heat and place 2 quesadillas into the skillet cooking until the Monterey Jack cheese is melted and the tortillas are lightly browned on both sides.  
6. Cut each quesadilla into 3 wedges.  Top evenly with the pico de gallo and if desired sour cream!

YIELDS:  4 Servings
SERVING SIZE:  3 quesadilla wedges and 1 Tbs pico de gallo (add extra for sour cream)
SMART POINTS:  10

Nutritional Information:  Calories 319, Fat 13.5 g (sat 4.9 g, monto 6 g, poly 1.1 g), Protein 27 g, Carb 22 g, Fiber 1 g, Sugars 1 g, Chol 68 mg, Iron 2 mg, Sodium 550 mg, Calc 322 mg