No need to cook these lasagna noodles ahead of time. To save even more time, prepare Lasagna up through Step #3, cover and refrigerate until ready to bake.
4 8 in. flour tortillas
1 lb. sirloin steak, grilled and sliced
2 cups shredded Monterey Jack cheese
2 fresh jalapenos, finely diced
1 tsp. crushed red pepper flakes
1 jar (15 oz.) Classico® Roasted Poblano Alfredo Pasta Sauce
1/4 cup chopped cilantro, as garnish
On clean dry surface lay out tortillas. On one half of each tortilla evenly distribute steak, cheese, jalapenos and red pepper flakes. Add 1/4 cup pasta sauce to each tortilla, then fold over to make a half circle.
Pre-heat a large non-stick skillet; cook quesadillas for 3 minutes on each side or until cheese is melted.
While quesadillas cook; heat remaining sauce.
Before serving, cut quesadillas in half; sprinkle with cilantro and remaining sauce