Time
25 min
Serving
4 persons
Calories
552
I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream.
Ingredients
- vegetable oil: 2 Tbsp (divided)
- onion: 0.5 piece (sliced)
- green bell pepper: 0.5 piece (sliced)
- salt: (to taste)
- flour tortillas: 4 piece
- steak, cut into 1/4-inch thick pieces: 0.5 pound (cooked)
- Mexican cheese blend: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
-
Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
-
Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
