Steak & Blue Cheese Quesadilla
So what do you do when you have leftover Honey Rosemary Steak Kabobs in your house from the daughter’s birthday party? I couldn’t wait to make something cheesy with that lovely steak … and I happen to have some really good blue cheese in my fridge that my good friend gave to me. There’s something about the intense tang and creaminess of blue cheese along with juicy, meaty steak that is just a perfect marriage of flavors … in a crispy quesadilla? Oh yes, I could barely wait to taste it.
You don’t HAVE to make the kabobs to make this recipe … you could make it with any leftover steak. You don’t need a whole lot, just a couple Tablespoonfuls of chopped steak. Add your favorite leftover grilled or roasted veggies and this is the perfect transformation. Oh it’s mouthwatering! I skimped on the shredded cheese to cut calories, but you do what’s best for your body.
- 1 tortilla
- About 2 - 3 Tablespoons cooked steak, chopped
- About 2 - 3 Tablespoons chopped veggies
- About 1 Tablespoon blue cheese
- About 1 - 2 Tablespoons Greek cream cheese (or Neufchatel)
- Shredded Italian blend of cheeses
- Prep the ingredients and heat a large frying pan over medium heat.
- Take your tortilla and if you are making only one serving, chop it in half. Otherwise use two tortillas for each quesadilla. Spread the bottom half (or whole) tortilla with cream cheese, then sprinkle with steak & veggies and blue cheese.
- Scatter the shredded cheese over all of this deliciousness, making a nice layer of cheese on top, then top with the other half (or whole) tortilla.
- Carefully flip this creation over and slide it into the pan so the shredded cheese part is on bottom. Cover and cook for 5 minutes or so or until the bottom of the quesadilla is nicely browned and the cheese is starting to melt. Slide the quesadilla out of the pan and flip it over, then slide it back into the pan to cook for a few more minutes until it's nicely browned on the bottom.
- Remove from heat, slide onto a cutting board and slice into pieces. Serve with your salsa (or sauce) of choice.
To make this gluten-free, use a gluten free tortilla.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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