Wednesday, September 24, 2014

Roasted Pepper and Boursin Steak Quesadillas

I don't know about you, but I'm always looking for a recipe that is not only fabulous and flavorful but can be put together and cooked in under 30 minutes.  I recently purchased America's Test Kitchen "THE BEST SIMPLE RECIPES".  It has more than 200 flavorful, foolproof recipes that cook in 30 minutes of less.  I gave this one a try last night and it was great.
   To make things a little bit healthier I used the Light Boursin cheese which has 50% less fat and 35% less calories than the regular Boursin cheese.  I also used a good cut of sandwich steak for the meat instead of the called for strip steaks.  Either one will do though.  

*Boursin is a soft, spreadable cheese that comes in several varieties that are available in every supermarket.  It is a versatile cheese that works well as a sandwich spread, a stuffing for chicken breasts, a spread for steaks, in mashed potatoes, on crackers, in dips or as part of a cheese plate. 

Roasted Pepper and Boursin Steak Quesadilla
Serves: 4

2 Strip Steaks ( 10-12 Ounces Each) About 1 Inch Thick
Salt and Pepper
1 Tablespoon Vegetable Oil
1 ( 5.2 Ounce) Package Boursin Cheese
1 1/2 Cups Shredded Sharp Cheddar Cheese
4(12-Inch) Flour Tortillas
1/2 Cup Jarred Roasted Red peppers, Drained and Sliced Thin
4 Scallions, Sliced Thin

1.  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, 3-4 minutes per side.   Transfer to plate and let rest 5 minutes, then slice thin against grain.  Wipe out skillet. 

2,  While steaks rest, combine Boursin, cheddar, 1/2 teaspoon salt, and 1 teaspoon pepper in bowl.  Spread one-quarter of cheese mixture evenly over half of one tortilla, leaving 1/2 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.

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



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