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