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

Ingredients:
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

Directions:
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.  

Print




Recipe From THE BEST SIMPLE RECIPES