Friday, March 25, 2011

Steak Quesadillas


I love how easy it is to make quesadillas.  There is really no work to them. Cheese, meat, veggis and tortilla shells.  It's a great way to use up leftover steak and veggies.


 This time around I made steak quesadillas.  They were perfect.  They were warm melty and cheesy.  I served them with sour cream, chips and salsa.  Better then going out to eat not to mention way cheaper !!


Oh yummy, just look at all that goodness. I could go for one right now, oh wait, there all gone.  Guess I will just have to make some more !!

Ingredients


8 tablespoons butter (about 1 stick)

1 medium onion, chopped 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper

1-1/2 pounds de-boned ribeye steak 

8 large (9-1/2-inch) tortillas 

8 oz. Monterey Jack cheese, shredded

How to make it


In a large skillet on medium heat, heat 2 tablespoons of butter until melted. Add the ribeye.  Cook until medium well, making sure to turn and brown both sides.  About 4-5 minutes per side.  Slice into it and make sure it is desired doneness.  It will cook for a minute more while it is resting.
Set aside.

Add 2 tablespoons butter. Add onions, salt and pepper, stirring occasionally, and cook about 4 minutes, or until light brown.



Set aside.

Slice the ribeye at a 45 degree angle.

set aside again !

Wipe skillet clean and heat 2 teaspoons butter until melted

Add tortilla, layer of cheese, steak and onions.  Top with second tortilla.

Cook until bottom tortilla is brown, flip over and cook until cheese is melted and second tortilla is brown.

Cut into wedges.

Serve with salsa, guacamole or sour cream.


4 comments:

  1. This is my hubby's favorite way to eat quesadillas. He would love me even more if I used ribeye steak instead of skirt or flank. And butter makes everything better!

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  2. I just ate lunch and your quesadilla pictures are making me hungry. They look so good!

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  3. These look so good! I bet they would be excellent with some red/green bell peppers thrown in the mix too! Yum!

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  4. Red and green peppers would be great in these, I did think of it, but I was out. Next time for sure.

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