Description
Discover how to make irresistible Steak and Cheese Quesadillas with this easy recipe. Learn tips for the perfect melt and flavor that will leave you craving more!
Ingredients
- 1 teaspoon (5 ml) olive or vegetable oil
- 1 cup (240 ml) chopped red onion
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 cup (360 ml) s chopped spinach
- 1 teaspoon (5 ml) seeded minced jalapeno
- 3 cup (720 ml) s thinly sliced and roughly chopped cooked beef steak
- 1 teaspoon (5 ml) unsalted butter (divided )
- 8 8-inch flour tortillas
- 3 cup (720 ml) s (12 ounce (340 g) s) cheese (such as a combo of cheddar and Monterey Jack)
- Steak sauce, guacamole, sour cream and salsa (to serve, if desired)
Instructions
- Warm a large frying pan over medium-high heat and pour in the oil. Toss in the onions, season with salt and pepper, and cook for 4 minutes until they become tender. Add the spinach and jalapeño, and mix for another minute until the spinach wilts. Transfer the mixture to a bowl, and mix in the steak.
- Clean the skillet and place it back over medium-high heat. Melt half a teaspoon of butter, spreading it evenly across the pan’s surface. Lay a tortilla in the pan. Sprinkle 3 tablespoons of cheese over one half of the tortilla, and evenly distribute one-eighth of the steak mixture on top of the cheese. Add another 3 tablespoons of cheese over this layer. Fold the empty half of the tortilla over the filling, cover the pan, and cook for about 2 minutes until the bottom turns golden and the cheese begins to melt. Use a spatula to flip the quesadilla and continue cooking, uncovered, until the cheese is fully melted and the other side is browned, about 2 to 3 more minutes.
- Move the quesadilla to a cutting board and allow it to rest for a minute before cutting it into 2 or 3 slices. Continue this process until all the quesadillas are prepared. Serve with steak sauce, guacamole, salsa, and sour cream, if desired.
Notes
- Ensure the spinach is completely dry before adding to prevent sogginessnCover the quesadilla for 2 minutes to let steam assist in melting the cheesenLet the quesadilla rest for a minute after cooking to make slicing easier
