- Melt butter in large, non-stick skillet set over medium high. Add onion, red and green peppers, and half each of salt and pepper. Cook, stirring often, for 5 minutes or until softened.
- Meanwhile, toss beef with cornstarch and remaining salt and pepper. Add to skillet and stir-fry for 1 minute or until beef is just browned. Pour in beef broth and Worcestershire sauce. Cook for 3 minutes or until sauce has thickened; remove from heat. Sprinkle cheese evenly over each tortilla. Spoon an equal portion of beef mixture over half of each tortilla; fold tortillas to enclose filling. Wipe skillet clean and return to heat. In batches, heat quesadillas for 2 to 3 minutes per side or until toasted and cheese has melted. Serve with sour cream for dipping.
- Use whole wheat flour tortillas for added fibre.
- Hold toasted quesadillas in a warm oven in between batches