Use leftover slices of grilled flank or skirt steak to make this quesadilla. Since the guacamole and pico de gallo are cooked inside the quesadilla, you'll already have everything you need for the perfect bite.
Warm a heavy skillet over medium-high heat. Place one tortilla in the skillet and top with half of the steak, guacamole, pico de gallo and cheese. Press another tortilla on top.
Cook 2 to 3 minutes, then carefully flip the quesadilla to brown the other side for another minute or two. Remove to plate and repeat with remaining steak, guacamole, pico de gallo, cheese and tortillas. Cut quesadillas into wedges and serve.
Per Serving:530 calories (250 from fat), 28g total fat, 12g saturated fat, 75mg cholesterol, 1010mg sodium, 39g carbohydrates, (5 g dietary fiber, 3g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.