Steak and Cheese Quesadilla

I spotted this bag of sweet mini bell peppers and I just couldn't resist buying them. I love miniature things. When I prepped the peppers for this dish I saved the seeds which are drying and will be put in labelled plastic bags for next years garden. Hopefully starting from seeds we can grow these lovely colored peppers.

It just so happens I got a deal on two beautiful steaks and only used one for making the quesadilla's. However instead of just steak and cheese I ramped it up with some sauteed vidalia onion and these sweet baby bell peppers.

Some keys that you need to know are these:

1. Always use flour tortillas as they are more pliable.
2. Keep the filling on the lighter side. Fill one side then fold the top over.
3. Use lots of cheese to help bind the quesadilla.
4. Use only a light coating of oil - canola or vegetable oil. Never use olive oil.
5. If you are making more than one or two, use a flat grill pan if you have one. That way everyone can get a hot, fresh quesadilla.
6. When you turn them use a spatula on the open side. I used my fish spatula which worked great.
7. Cook them over medium to medium low heat until deep golden, or light golden brown (which ever you like) for about 2 minutes per side.
8. Serve immediately.

The amounts you use depends on how many people you are feeding, so this recipe is quite broad to say the least. I happen to get T-bones on sale, but you could use sirloin as well. Just be sure to slice the steak against the grain after you have cooked it.

• steak
• flour tortillas
• shredded cheese
• large sweet onion
• bell peppers (your choice of color)
• salt and pepper to taste
• granulated garlic to taste
• onion powder to taste
• 2 tbsp. butter
• 1-2 tbsp. vegetable oil

To prep the steak you need to season both sides with salt, pepper, granulated garlic and onion powder. And, if you want add any other dry seasonings you like. Cook your steak on the stove top as I did or on the grill to medium/medium rare. Let it rest. After it has rested, cut in thin slices against the grain.

Slice your onion and peppers into strips. Saute in a skillet with the 2 tbsp. of butter and just a touch of oil. Do the onions first and allow them to caramelize with some fresh ground black pepper. When the onions have caramelized, add in the strips of bell pepper and season with salt and more black pepper. Saute until the peppers are softened a little.

Add the steak toward one side along with some pepper and onion strips.

Load it with a cheese blend of your choice. I chose a Mexican cheese blend from the dairy section.

Place the quesadilla in your pan over medium heat. Cook for about 2 minutes per side.

 If you have extra onions and peppers serve them along side.

With quesadilla's you can be inventive and creative. If you want a spicier version use some cayenne pepper for seasoning on the vegetables and/or on the steak. Or, add some chopped jalapeno peppers to the saute mix. The steak can be replaced with chicken or you could make this all with vegetables and cheese. Strips of zucchini, mushrooms, onions, peppers and cheese - that would work.