Last week while planning meals, I asked Sherrie for some suggestions. She told me that lately her kids only want to eat tacos and spaghetti so she has been coming up with lots of variations on those two things, so she inspired me to change up something that we all love- the Cheesy Chicken Quesadillas. This recipe combines Philly Cheesesteaks and quesadillas. YUM
Ingredients:
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon A1
- A Pinch of Montreal Steak Seasoning
- 1/4 teaspoon of Minced Garlic
- 1 Tablespoon Olive Oil
- 1 lb of Very Thinly Sliced Beef
- Butter
- 8 Burrito Size Flour Tortillas
- 8 Mushrooms- cut into small pieces
- A Small Onion cut into small slices
- 1 Green Pepper cut into small pieces
- Shredded Cheese- I used a Combination of Pepperjack, Cheddar, and Monterrey Jack
- Whatever topping you would like- Lettuce, Diced Tomatoes, Jalepenos, Sour Cream, Ranch Dressing
Serves 4
Once it is all cooked you can start building the quesadilla. First you need to lightly butter one side of the tortillas. Place butter side down in a hot skillet and add beef, onion, mushrooms, peppers, and top with cheese. Then place another tortilla on top with butter side up. Cook for about 1-2 minutes or until the tortilla is a golden brown. Carefully flip and cook the other side. Cut with pizza cutter and serve HOT!
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