Steak-and-blue Cheese Quesadilla Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.