Roasted Pepper and Boursin Steak Quessadillas

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, Crumbled

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. 


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