Easy Leftover Steak Quesadillas
Melted cheese, juicy steak and fresh onions and peppers come together in a warm skillet toasted tortilla shell.
Servings: 5 people
Ingredients
- 3-4 tbsp Canola oil
- 3 Cups Leftover steak or chicken chopped
- 3/4 Cup Diced green pepper
- 3/4 Cup Diced onion
- 2 Cups Shredded cheese
- Cilantro optional
- Jalapeno optional
- Sour cream, salsa, black beans optional
- 1 10 pack Mission Medium Soft Taco Shells or Kroger Soft Taco Shells
Instructions
- Pour 1 tbsp. of canola oil in skillet and heat on medium heat for 2 minutes. Place tortilla shell in skillet, moving tortilla shell around briefly in oil.
- Sprinkle a little bit of cheese onto tortilla in the skillet.
- Add leftover steak (or chicken) on tortilla shell.
- Place some diced green pepper and onions onto tortilla shell. You can also add cilantro, jalapeno or black beans.
- Sprinkle more cheese on top of the leftover steak and veggies. Quickly, place another tortilla shell on top of the leftover steak, cheese and veggies. Press down with the hand or the back of a spatula.
- Allow filled tortilla to warm and toast for about 4-5 minutes. The first quesadilla takes a little longer as the skillet is warming up.
- Once the first side of the quesadilla is lightly browned, place spatula under tortilla shell and quickly flip over. Brown on the other side for 2-3 minutes.
- Place toasted quesadilla on plate or cutting board. Using pizza cutter, cut quesadilla into triangles.