Acadia's Mild Fajita Quesadillas W/Eggplant

• 2 cups eggplants (chopped)
• 1 tablespoon margarine
• 1 onion (diced)
• 1 cup steak (pre-cooked) or 1 cup chicken (pre-cooked and diced)
• 4 flour tortillas (I use spinach & herb)
• 1 tablespoon light olive oil
• Pam cooking spray
• 12 cup low-fat cheddar cheese (shredded)
• 12 cup low-fat monterey jack cheese (shredded)
• 18 teaspoon salt
• 12 cup salsa (mild)
• pepper (to taste)

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

eggplants, margarine, onion, chicken, flour tortillas, light olive oil, spray, lowfat, lowfat monterey jack cheese, salt, salsa, pepper

Taken from www.food.com/recipe/acadias-mild-fajita-quesadillas-w-eggplant-330986 (may not work)