Beef Steak Quesadillas
Made with Beef Fast-fry steaks, these quesadillas are super fast and easy. You can't go wrong with this quesadilla recipe — kids of all ages love them. You can pan-fry the steaks and bake the quesadillas in the oven or prepare the entire meal on the grill.
1. Pat steak dry with paper towel. Rub all over with salt and pepper. Pan-fry or grill in a closed barbecue over medium-high heat, turning at least twice, for 4 to 6 minutes for fast-fry steak for medium-rare 145°F (63°C) at the least. Transfer to a cutting board, drizzle with lime juice and let rest for 5 minutes.
2. Meanwhile, combine cheese, corn, tomatoes, onion, jalapeño and hot sauce in a bowl; spread one-quarter of mixture evenly over one half of each of the 4 tortillas. Slice steaks thinly across the grain and place strips on top of cheese mixture, dividing equally. Fold over each tortilla half to form a half-moon.
3. To oven-bake, place quesadillas on baking sheet and bake in 400°F oven about 10 minutes or until cheese melts, turning halfway through cooking. Or, to grill, place quesadillas on grill over low heat; grill, turning once, for 2 minutes per side or until tortillas are browned and cheese is melted.
4. Transfer to cutting board and cut into wedges to serve.
Seasoning steaks prior to pan-frying or grilling enhances the flavour better than if you season the steaks after cooking.
Excellent Source of: Calcium, Iron, Thiamine, Riboflavin, Niacin, Folate, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of: Vitamin B6, Choline, Pantothenate
Source of: Potassium, Vitamin C, Magnesium
Contains: Fibre
10g Saturated Fat, 0.5g Trans Fat, 1.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 to 2 limes
Grape tomatoes
Red onion
Jalapeño pepper
4 large flour tortillas
12 oz (375 g) Fast-fry Beef Top Sirloin Steak
Salt
Pepper
Hot pepper sauce
Frozen corn
Monterey Jack cheese
Ingredients
Directions
1. Pat steak dry with paper towel. Rub all over with salt and pepper. Pan-fry or grill in a closed barbecue over medium-high heat, turning at least twice, for 4 to 6 minutes for fast-fry steak for medium-rare 145°F (63°C) at the least. Transfer to a cutting board, drizzle with lime juice and let rest for 5 minutes.
2. Meanwhile, combine cheese, corn, tomatoes, onion, jalapeño and hot sauce in a bowl; spread one-quarter of mixture evenly over one half of each of the 4 tortillas. Slice steaks thinly across the grain and place strips on top of cheese mixture, dividing equally. Fold over each tortilla half to form a half-moon.
3. To oven-bake, place quesadillas on baking sheet and bake in 400°F oven about 10 minutes or until cheese melts, turning halfway through cooking. Or, to grill, place quesadillas on grill over low heat; grill, turning once, for 2 minutes per side or until tortillas are browned and cheese is melted.
4. Transfer to cutting board and cut into wedges to serve.
Seasoning steaks prior to pan-frying or grilling enhances the flavour better than if you season the steaks after cooking.
Excellent Source of: Calcium, Iron, Thiamine, Riboflavin, Niacin, Folate, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of: Vitamin B6, Choline, Pantothenate
Source of: Potassium, Vitamin C, Magnesium
Contains: Fibre
10g Saturated Fat, 0.5g Trans Fat, 1.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 to 2 limes
Grape tomatoes
Red onion
Jalapeño pepper
4 large flour tortillas
12 oz (375 g) Fast-fry Beef Top Sirloin Steak
Salt
Pepper
Hot pepper sauce
Frozen corn
Monterey Jack cheese
