Cheesy, crispy, and stuffed with delectable delights, quesadillas are one of our all-time favorite easy dinners. In fact, if left to our own devices, we could probably eat them every night of the week (and may have done so once or twice). Here, tortillas are layered with not one, but TWO types of cheese, plus zesty spiced steak and sautéed green pepper. They toast up in the pan until gooey on the inside and golden outside—the perfect pairing for a dollop of smoky red pepper crema and a dash of hot sauce. Try to top that!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
Southwest Spice Blend
Pepper Jack Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsMilk, Soy)
Flour Tortillas(ContainsSoy, Wheat)
Mexican Cheese Blend(ContainsMilk)
• Wash and dry all produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat diced steak* dry with paper towels.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.
• Add steak to pan with green pepper. Season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.
• Place tortillas on a clean work surface or cutting board. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.
• Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 3-4 minutes per side. • 4 SERVINGS: Cook quesadillas in batches.
• Slice quesadillas into 3 wedges each; divide between plates. Dollop with smoky red pepper crema and drizzle with hot sauce to taste. Serve.