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Roasted Pepper and Boursin Steak Quesadillas

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"We wanted a quesadilla that put a new spin on the usual steak, Mexican cheese blend, green pepper, and onion combination, and we also wanted a quesadilla that would cook in a skillet without all the filling leaking out from between the two tortillas. Here you'll find an unusual, flavorful filling that we spread over half a single tortilla and then fold over to make a half-moon-shaped quesadilla that won't leak. We prefer Garlic and Fine Herbs Boursin cheese for this recipe."

List of Ingredients

â—¦ 2 strip steaks (10 to 12 ounces each) about 1 inch thick
â—¦ Salt and pepper
â—¦ 1 tablespoon vegetable oil
â—¦ 1 (5.2-ounce) package Boursin cheese, crumbled
â—¦ 1 ½ cups shredded sharp cheddar cheese
â—¦ 4 (12-inch) flour tortillas
â—¦ ½ cup jarred roasted red peppers, drained and sliced thin
â—¦ 4 scallions, sliced thin


Recipe

Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against grain. Wipe out skillet.

While steaks rest, combine Boursin, cheddar, ½ teaspoon salt, and 1 teaspoon pepper in bowl. Spread one-quarter of cheese mixture evenly over half of the tortilla, leaving ½-inch border around edge. Top with peppers, scallions, and sliced steak. Fold tortilla over filling and press down firmly. Repeat with remaining filling and tortillas.

Add two quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1 to 2 minutes. Flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.

Serves 4