Steak-And-Blue Cheese Quesadilla Salad

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Ready In: 20 Minutes

Servings: 4

From Cooking Light. I've yet to try but it's on my meal plan! The original recipe was written to use flank steak, however I will be using a tenderloin or something similar.

Ingredients:

3 tablespoons vinaigrette (i use dijon-lemon vinaigrette)

1 1/2 tablespoons sugar

1 1/2 tablespoons red wine vinegar

1/4 teaspoon fresh ground black pepper

1/4 teaspoon chopped fresh thyme (optional)

1/2 lb boneless steak (tenderloin, etc.)

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup red onion marmalade (such as red onion marmalade)

1/2 cup crumbled blue cheese

4 (8 inch) fat free tortillas

nonstick cooking spray

10 cups torn red leaf lettuce

1 cup vertically sliced red onion

2 large tomatoes, each cut into 8 wedges

1/2 cup chipotle chili mayonnaise (i use chipotle mayonnaise)

1/2 cup pico de gallo (pico de gallo)

Directions:

1. Heat grill.
2. To prepare vinaigrette:.
3. Combine first 5 ingredients; set aside.
4. To prepare the quesadillas:.
5. Sprinkle steak with salt and 1/4 teaspoon pepper.
6. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done.
7. Let stand 5 minutes.
8. Cut steak diagonally across grain into thin slices.
9. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas.
10. Divide steak evenly over cheese; top with the remaining tortillas.
11. Heat a large nonstick skillet coated with cooking spray over medium heat.
12. Cook quesadillas 4 minutes on each side or until golden brown.
13. Remove the quesadillas from pan, and cut each into 8 wedges.
14. In a large bowl, pour the vinaigrette over lettuce, onion, and tomato; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

By RecipeOfHealth.com