About This Recipe
Quesadillas are one of the easiest recipes on the planet, but they are so satisfying. You can make quesadillas out of just about anything, as long as you have some tortillas and a pan. This is a great idea for a quick after school snack, or for a lunch when you don’t have a lot of time to cook.
This recipe was made using leftover grilled steak, but you can use any type of cooked meat. The meat does have to be cooked, because the quesadilla’s interior will not get hot enough during grilling to cook the meat.
I prefer using Cheddar or Colby cheese to make this recipe, but you can use Swiss, Havarti, provolone, or even mozzarella or American cheese.
Do slice the steak thinly, so it will heat up as the quesadilla toasts. And enjoy this great recipe with salsa, ketchup, mustard, or any dipping sauce.
Why this recipe works:
- The cheese holds everything together, and adds a tangy smoothness to the crunchy tortillas and tender steak.
- You can make this recipe with leftover pork or chicken too. Or even try sliced meatloaf or even meatballs.
- Either flour or corn tortillas will work well. I prefer using flour tortillas because they seem to get crunchier than the corn variety.
Steps
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1
Done
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Lay the tortillas on the work surface. |
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2
Done
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Top half of the tortillas with the steak and cheese, distributing evenly. Cover with the rest of the tortillas and press down gently. |
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3
Done
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Brush the outside of both sides of the quesadillas with the melted butter or oil. |
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4
Done
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Heat a large nonstick pan over medium heat until a drop of water sizzles on the pan. |
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5
Done
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Add the quesadillas and cover. Grill for 2 to 5 minutes per side, pressing down on the tortillas occasionally with a spatula, until the cheese is melted, the meat is hot, and the tortillas are browned in spots and crisp. |
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6
Done
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Remove the quesadillas to a cutting board and cut into wedges to serve. |
