This Southwest-style filling is great when finished like a panini. You can also use leftover beef, cooked chicken or pork for this grilled sandwich.
1. Heat a non-stick grill pan to high heat and spray with cooking oil. Sear the steak on both sides and continue cooking on medium-high heat until cooked to your liking. Remove from the pan and let rest for 10 minutes.
2. Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion and garlic until lightly browned, about 5 minutes. Add the green pepper and jalapeño and sauté for 3 minutes. Remove from the heat and add the cilantro.
3. Dice the steak and stir into the onion mixture. Divide the mixture among the tortillas and scatter the cheese overtop. Drizzle with the sour cream and salsa, dividing it evenly among the tortillas. Roll the bottom of each tortilla up and over the filling, fold in the sides and roll them up tightly.
4. Heat a non-stick grill pan to high and spray with cooking oil. Sear the tortillas until browned on both sides, approximately 2 minutes per side. Cut in half before serving.
6 oz grilling steak
2 tsp vegetable oil
1 1/2 cups diced onion
1 tsp minced, seeded jalapeño pepper or 1/2 tsp hot chili paste
1/4 cup chopped cilantro or parsley
4 large flour tortillas (preferably whole wheat)
2 Tbsp low-fat sour cream
2 Tbsp medium salsa
1 cup diced green bell pepper
1/3 cup grated light aged cheddar cheese
2 tsp crushed fresh garlic
Nutritional Analysis per Serving
Protein 9.3 g
Fat 5.3 g
Saturated Fat 2.1 g
Carbohydrates 15 g
Cholesterol 16 mg
Sodium 146 mg
Fiber 1.8 g
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead: Prepare filling a day in advance and refrigerate. Fill and grill just before serving.