quesadilla 3

Mmm…Quesadillas. These quesadillas are my go to quick, easy and satisfying dinner. What’s not to love about a warm, crispy tortilla oozing with melted cheese and meat or vegetables? The awesome thing about quesadillas is that they are incredibly versatile. You can stuff them with just about anything as long as you start with a tortilla and cheese. You could leave out the cheese but why on earth would anyone want to do that? Plus its the glue that holds the quesadilla all together. So, scratch that. You cannot make a quesadilla without cheese BUT you can make them vegetarian or use chicken, shrimp, beef or any other kind of filling you prefer.

I usually make my quesadillas with chicken but I happened to have a leftover steak from last night’s dinner and so I decided to go ahead and use that up. I also threw in some onions, garlic and black beans. Oh my were they delicious. I served them with some salsa and sour cream. If you happen to have avocados around, go ahead and serve them with some guacamole too.

Ingredients:

Canola oil
1 small onion, chopped
3 cloves of garlic, minced
1 6 oz. piece of steak, cooked and cut into bite size pieces (I used leftover boneless ribeye steaks from dinner the night before)
1 15 oz. can of black beans, drained and rinsed
chili powder (about 1/2 teaspoon)
cumin powder (about 1/2 teaspoon)
cayenne pepper (about 1/4 teaspoon)
salt & pepper
6-8 whole wheat tortillas (8 inches)
2 cups cheddar cheese, grated

1. Heat about 2 tablespoons of canola oil in a large skillet over medium heat.
2. Add the chopped onion and stir for 5 minutes.
3. Add the garlic and stir for another minute.
4. Add the steak (it’s already cooked so you should just be warming it up) and cook for 2 minutes.
5. Add the black beans and cook for 1 minute.
6. Sprinkle on the chili powder, cumin and cayenne pepper. Sprinkle with salt and pepper. Stir for 1-2 minutes. Taste and adjust the seasonings as necessary. Remove pan from the heat.
7. Spray another skillet with cooking spray and place over medium-low heat. Lay a tortilla in the skillet. Let the tortilla cook for one minute on the first side and then flip it over.
quesadilla 1
8. Layer the cheese (about 2-3 tablespoons) on one half of the tortilla leaving the other half of the tortilla empty. You will eventually fold the tortilla in half. Lay about 1/2 cup of the steak and bean mixture on top of the cheese. Let cook for 1 minute.
quesadilla 2
9. Fold the empty half of the tortilla over the cheese, steak & bean mixture. Now you have a quesadilla! If the outside of the tortilla is not browned leave it in the pan, flipping it back and forth, until both sides of the quesadilla are browned evenly. It should look like the picture above.
10. Repeat step 7-9 with all 6-8 tortillas until you don’t have any cheese or filling left. You will wind up with 6-8 delicious quesadillas!

Serve with your favorite toppings like salsa, sour cream and guacamole.

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