California Pepper Jack and Beef Quesadilla

  • Yield servings

California-Pepper-Jack-and-Beef-Quesadilla-Relish.jpg
California Milk Advisory Board

Ingredients

8 (8-inch) flour tortillas
4 cups (about 16 ounces) coarsely grated Real California Pepper Jack
2 (3-ounce) cans sliced mushrooms, drained
8 ounces thick-sliced roast beef, cut into thin strips
1 medium green bell pepper, seeded and chopped
Salt and freshly ground black pepper
1/2 cup Real California Cream Cheese, softened
2 tablespoons Real California butter or vegetable oil

Instructions

  1. Arrange 4 tortillas on a flat work surface. Evenly divide the Pepper Jack, mushrooms, beef, and peppers on each tortilla taking care to leave a 1-inch border around the edge. Season to taste with salt and pepper. Using a spatula, spread 2 tablespoons cream cheese on each of the 4 remaining tortillas and set, cream cheese side down, on top, pressing gently to secure.
  2. In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese begins to melt and tortilla crisps to a golden brown, about 5 minutes. Carefully flip the quesadilla and repeat on the other side. Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.

Recipe courtesy of the California Milk Advisory Board

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers