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Beef Stir-Fry Ouesadillas

mexican, beef - other

1 tablespoon vegetable oil
1 pound beef stir-fry strips
2 onions; sliced
2 sweet green peppers; sliced
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon (each) salt and pepper
8 large flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup light sour cream

In large nonstick skillet, heat oil over medium-high heat; cook beef, in batches, for 5 minutes or until browned yet still slightly pink inside. Transfer to large bowl. Add onions to pan; cook, stirring occasionally, for 5 minutes. Add green peppers, chili powder, oregano, salt and pepper; cook, stirring occasionally, for 5 minutes or until peppers are tender-crisp. Stir in 2 tablespoons water. Add to beef in bowl, stirring to coat. Wipe out skillet. Spread heaping 1/2 cup of the mixture on half of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold uncovered half over filling. Crisp in skillet over medium-high heat for 2 minutes per side or until golden and cheese is melted. Serve with sour cream. Tip: Traditional Mexican condiments, such as guacamole and hot sauce, would round out the dish. Serve with green salad and vegetable sticks.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings

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