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    Pepper Jack and Beef Quesadillas


    Source of Recipe


    Internet

    List of Ingredients




    8 (8-inch) flour tortillas
    4 cups (about 16 ounces) coarsely grated Pepper Jack
    2 cans (3 ounces) sliced mushrooms, drained
    8 ounces thick-sliced roast beef, cut into thin strips
    1 medium green bell pepper, seeded and chopped
    Salt and freshly ground black pepper
    1/2 cup Cream Cheese, softened
    2 tablespoons butter or vegetable oil

    Recipe



    Arrange 4 tortillas on a flat work surface. Evenly divide the Pepper Jack, mushrooms, beef, and peppers on each tortilla taking care to leave a 1-inch border around the edge. Season to taste with salt and pepper.

    Using a spatula, spread 2 tablespoons cream cheese on each of the 4 remaining tortillas and set, cream cheese side down, on top, pressing gently to secure.

    In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese begins to melt and tortilla crisps to a golden brown, about 5 minutes. Carefully flip the quesadilla and repeat on the other side.

    Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.

    Servings: 4

 

 

 


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