Leftover Steak Quesadilla
Super easy and a great use of leftover steak, this Leftover Steak Quesadilla is ready in minutes! Perfect as a snack or a meal, even kids can make this!
Ingredients
- 2 tortillas medium size
- ½ cup cheddar cheese shredded
- 1 cup cooked steak sliced
- ½ cup Pico de Gallo
Instructions
- Heat a skillet over medium heat.
- Place a tortilla on the skillet and scatter it with half of the shredded cheese.
- Arrange the sliced steak and pico de Gallo (or diced tomatoes) over the cheese.
- Top with the remaining cheese.
- Add the second tortilla to the top, and press down lightly.
- Cook until the bottom of the tortilla is golden brown, then flip to cook the other side until the cheese is melted and the tortilla is crispy.
- Cut into wedges and serve warm with sour cream and guacamole if desired.
Notes
Chef Jenn's Tips
- Use a well-seasoned skillet or a non-stick pan to avoid sticking and to achieve a perfectly crispy exterior.
- Don’t skimp on the cheese, as it helps to bind the filling and adds creaminess to the quesadilla.
- To flip your quesadilla, place an upside-down plate on the top of the quesadilla, then, with one hand on the plate and one on the skillet handle, turn the skillet and plate upside-down so the quesadilla is on the plate. Then, slide the quesadilla back into the pan to cook the other side.
Nutrition
Serving: 1quesadillaCalories: 959kcalCarbohydrates: 47gProtein: 66gFat: 57gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 201mgSodium: 1731mgPotassium: 753mgFiber: 2gSugar: 13gVitamin A: 1134IUVitamin C: 6mgCalcium: 504mgIron: 6mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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