California Pepper Jack and Beef Quesadilla

Contributed By: cmab
California Milk Advisory Board

This is a hearty quesadilla with a kick!

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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Lunch
Snack

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Ingredients

8 (8-inch) flour tortillas
4 cups (about 16 ounces) coarsely grated California Pepper Jack
2 cans (3 ounces) 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 California Cream Cheese, softened
2 tablespoons Butter or vegetable oil

Preparation

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.

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.