Acadia's Mild Fajita Quesadillas W/Eggplant

"This recipe came about as a result of my over abundance of eggplants from my garden, and what should I do with the eggplant tonight? This recipe is great for using up leftover chicken or steak, and giving it a fresh look and taste."
 
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photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Mix the cheese together in a bowl.
  • Dice onion and saute it in a skillet with margarine until translucent (not brown).
  • While onion is cooking dice up an eggplant with skin on.
  • Remove onion from skillet and add eggplant.
  • Saute eggplant about 6 minutes on medium heat, stirring every 2 minutes.
  • Add onions with the eggplant in the skillet.
  • Then add the chopped steak.
  • Preheat oven to 400 degrees F.
  • Cook on medium until steak is warm.
  • Remove mixture from the skillet onto a plate.
  • Divide the mixture into 4 equal parts.
  • Place one of the sections of steak, onions & eggplant onto half of a tortilla.
  • Sprinkle with the cheese mixture.
  • Fold the other half of the tortilla over to form a half circle with the filling inside.
  • Prepare the other 3 tortillas the same way.
  • Spray a baking dish with PAM and place tortillas into the dish.
  • Bake for 5-7 minutes or until the cheese has melted.
  • Serve with sour cream.
  • Yum!

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