Steak Teriyaki Quesadillas

 
Prep: 20 Mins
Grill: 15 Mins

1/2 cup reduced sodium soy sauce
1/3 cup reduced sodium chicken broth
1 tbsp brown sugar
1 tsp minced fresh gingerroot
½ tsp onion powder
1 garlic clove, minced
1 beef top sirloin steak (1 in. thick and ¾ lb.)
½ cup finely chopped fresh pineapple
½ cup finely chopped red onion
½ cup finely chopped green pepper
2 cups shredded part skim mozzarella cheese
6 flour tortillas

Directions

1.  In a small bowl, combine the first six ingredients; set aside 3 tbsp for filling. Pour remaining mixture into a large re-sealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.

2.  Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness.

3.  Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.

4.  Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.

5.  Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.