Steak Quesadillas With Roasted Peppers And Boursin Recipes

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STEAK QUESADILLAS



Steak Quesadillas image

Steak Quesadillas are a quick and flavorful dinner idea made with taco-seasoned steak strips, onions and peppers, and of course, melty Monterrey Jack cheese! And, it all comes together in a perfectly toasty flour tortilla!

Provided by Kelly Anthony

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 7

1 - 1 1/2 pound beef sirloin steak
1 (1 ounce) packet taco seasoning
2 tablespoons canola or avocado oil (plus extra for drizzling)
2 green bell peppers, seeded and diced
1 white onion, diced
8 flour tortillas
12 ounces (about 2 cups) freshly grated Monterrey Jack Cheese

Steps:

  • Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
  • Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
  • If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
  • Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
  • Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
  • Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
  • Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!

Nutrition Facts : Calories 484 kcal, Carbohydrate 24 g, Protein 34 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

HOW TO MAKE STEAK QUESADILLAS



How to Make Steak Quesadillas image

Do you know how to make steak quesadillas? The whole family will love this SIMPLE steak quesadillas recipe that's also loaded with veggies!

Provided by Emily Dingmann of myeverydaytable.com

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 medium bell peppers
1/2 white onion
3/4 lbs. shaved beef steak
1 tsp. sea salt, divided
1/2 tsp. cumin
1/2 tsp. garlic powder
2 tsp. olive oil
6 oz. shredded cheese, Mexican blend or cheddar
8 flour tortillas

Steps:

  • Prepare ingredients: Dice peppers and onion. Season steak with 1/2 teaspoon of the sea salt and sprinkle with garlic powder and cumin.
  • Heat olive oil in a large nonstick pan over medium heat. Add peppers and onion to pan and season with 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, until vegetables have softened. Set aside and wipe out pan with paper towel.
  • Add remaining 1 teaspoon of olive oil to pan and when hot, add steak to pan. Cook until desired doneness, which will depend on cut of steak. I cooked my shaved beef steak for about 2 minutes per side. Set aside and let rest for 5 minutes.
  • Assemble quesadillas. In large skillet over medium heat, layer in the following order: bottom tortilla, 1/3 cup shredded cheese, 2/3 cup pepper mixture, 1/2 cup steak, 1/3 cup shredded cheese, and top tortilla.
  • Cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
  • Cut into wedges and serve with toppings. (See topping ideas in post or below)

Nutrition Facts : Calories 598 calories, Sugar 8.2 g, Sodium 625.1 mg, Fat 28.7 g, SaturatedFat 11.2 g, TransFat 0.2 g, Carbohydrate 51.5 g, Fiber 14.1 g, Protein 34.9 g, Cholesterol 75.5 mg

BAKED COD WITH BOURSIN HERB CHEESE



Baked Cod with Boursin Herb Cheese image

Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.

Provided by PJ's kitchen

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
  • Bake, uncovered, in preheated oven for 25 minutes.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g

PEPPER STEAK QUESADILLAS



Pepper Steak Quesadillas image

"I came up with this savory snack when my family needed a quick lunch before running off in several directions," writes Barbara Moore from Farmington, New Mexico. "I threw together what I had in the fridge and it was a big hit!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound beef top sirloin steak
1/2 each medium green, sweet red and yellow pepper, julienned
1 tablespoon chopped red onion
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1/4 teaspoon dried rosemary, crushed
4 flour tortillas (6 inches)
6 cherry tomatoes, halved
1/4 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

  • Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary. , Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray. , Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.

Nutrition Facts : Calories 254 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 385mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

STEAK QUESADILLAS



Steak Quesadillas image

Get ready to spice it up tonight! These steak quesadillas are filled with tender sirloin steak, melted cheese, freshly minced jalapeños, and crushed red pepper. Top them with a roasted garlic alfredo sauce and experience a combination like no other!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 flour tortillas (8 inch)
1 lb. beef sirloin steak, grilled, sliced
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
2 jalapeño peppers, minced
1/2 tsp. crushed red pepper
1 jar (15 oz.) CLASSICO Roasted Garlic Alfredo Pasta Sauce, divided
1/4 cup chopped fresh cilantro

Steps:

  • Top tortillas with meat, cheese, jalapeño peppers and crushed pepper. Drizzle evenly with 1 cup pasta sauce. Fold tortillas in half.
  • Heat large heavy nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides. Meanwhile, cook remaining pasta sauce in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
  • Serve topped with pasta sauce and cilantro.

Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g

STEAK QUESADILLAS WITH ROASTED PEPPERS AND BOURSIN



STEAK QUESADILLAS WITH ROASTED PEPPERS AND BOURSIN image

Categories     Beef

Yield 4 people

Number Of Ingredients 8

2 strip steaks, about 1 in thick
S&P
1 tablespoon vegetable oil
1 (5/2oz) package Boursin cheese, crumbled (Garlic & Fine Herbs flavor)
1 1/2 cups shredded sharp Cheddar cheese
4 (12 in) flour tortillas
1/2 cup jarred roasted red peppers, drained and patted dry with paper towels and sliced thin
4 scalling, sliced thin

Steps:

  • 1) Pat steaks dry with paper towels and season with S&P. 2) Heat oil in a large nonstick skillet over medium-high heat until just smoking. 3) Cook steaks until well browned, 3-5 min per side. Transfer to plate and let rest for 5 minutes, then slice thin against grain. Wipe out skillet. 4) While steaks rest, combine Boursin, cheddar, 1/2 tsp salt and 1 tsp pepper in a medium bowl. 5) Divide cheese mixture event over one half of each tortilla, leaving 1/2 in border around edge. 6) Top with peppers, scallions and sliced steak. Fold tortillas over filling and press down firmly. 7) Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1-2 minutes. 8) Flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. 9) Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.

STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA



Steak Quesadillas with Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows
Eva's Chunky Guacamole, recipe follows
1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

  • Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
  • Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
  • Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
  • Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
  • Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

STEAK AND PEPPER QUESADILLAS



Steak and Pepper Quesadillas image

Quesadillas are one of the easiest camping dinner ideas, and of course, they're delicious. Who doesn't love melted cheese held together with a slightly crispy tortilla? So good. These steak and pepper quesadillas are my favorite way to change up a classic cheese quesadilla recipe.

Provided by AMANDAOUTSIDE.COM

Categories     camping dinner, dinner, camp dinner, camping meals, camping dinner recipes, camping dinner ideas, quesadilla recipe,

Time 20m

Number Of Ingredients 8

1/2 pound of thin-cut steak (I use top sirloin)
1 large bell pepper (red or green)
1/2 yellow onion
8-10 oz sharp cheddar cheese, shredded
5 flour tortillas
butter for cooking steak
salt and pepper
sour cream

Steps:

  • Add about 1 Tbsp of butter or oil to the cast iron pan over medium-high heat and sear the steak on both sides for about 3 minutes to develop some color on both sides.
  • Remove the steak from the pan, and let it rest covered in foil or with another plate while you cook the veggies.
  • Dice the pepper and onion.
  • Add a little butter or oil to the cast iron pan over medium heat and saute the veggies with a pinch of salt and pepper until they soften and develop a little browning on the edges. This should take about 5 minutes, stirring occasionally.
  • Once the veggies are just about done, cut the steak into bite-sized pieces, and add it to the peppers in the pan. Cook everything together for a few minutes. Remove the peppers and steak from the pan and set aside.
  • Now it's time for assembly. Place half of your flour tortilla onto the pan and sprinkle that half with cheese.
  • Layer on some of the pepper and steak mix, and a little more cheese to bind everything together.
  • Fold over the other half of the tortilla. Cook over medium-low heat for a few minutes on each side to melt the cheese and develop a slight golden brown on the tortilla.
  • Remove from the pan, slice into wedges, and serve with sour cream. Enjoy!

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