STEAK AND CHEESE QUESADILLAS
Another version of beefy cheesy quesadillas. This is a very good reason to make some extra steak, and tuck it into the fridge for the next day.
Provided by Katie Workman
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat and add the oil. Add the onions, season with salt and pepper, and saute for 4 minutes, until the onions have softened. Add the spinach and jalapeno, and stir for another minute until the spinach has wilted. Remove them to a bowl, and stir in the steak.
- Wipe out the skillet and return it to medium high heat. Add a half teaspoon of butter, and turn to coat the bottom of the pan. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the steak mixture over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with steak sauce, guacamole, salsa and sour cream, as desired.
Nutrition Facts : Calories 443 kcal, Carbohydrate 18 g, Protein 30 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 91 mg, Sodium 482 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER
Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
BEEF, BLUE CHEESE AND SPINACH QUESADILLAS
This was a recipe that I received at a recent Weight Watchers meeting. Though it's full of yummy beef, cheese and spinach, according to Weight Watchers, only has 8 points for 1 whole quesadilla. (Serving suggestion by WW was 1/4 of a quesadilla for 2 pts, but I made these, and we each ate 1 whole for dinner.) My husband and I really liked them--they do not have a traditional flavor, but the blue cheese is so yummy. Adjust the heat of the taco sauce and the amount of red pepper flakes to your spiciness liking. We served these with extra taco sauce on the side.
Provided by AndreaVT96
Categories Cheese
Time 28m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Stir together the beef and taco sauce.
- Lay 2 tortillas flat and divide beef mixture between them.
- Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
- Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
- Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.
STEAK AND CHEESE QUESADILLAS
I like this recipe because it's easy and delicious. The cheese and steak go together well! It came from just a normal cheese quesadilla, with steak added.
Provided by ChEf ShEeVa 69
Categories Lunch/Snacks
Time 6m
Yield 1 quesadilla
Number Of Ingredients 5
Steps:
- First put the pan on the stove.
- Heat it up to"high".
- Then put the butter on the pan, and let it partially melt.
- Then place the tortilla on the pan.
- Add the cheese evenly all over the tortilla.
- Then place the chopped steak evenly.
- Let cook until cheese has melted.
- Serve for a delicious meal!
Nutrition Facts : Calories 441.6, Fat 33.6, SaturatedFat 20.4, Cholesterol 99.8, Sodium 1019, Carbohydrate 18.5, Fiber 0.9, Sugar 3.6, Protein 16.8
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