- 17-oz. pkg. refrigerated cooked beef roast au jus
- 3/4 cup bottled chunky salsa
- 1 1/2 cups sliced sweet and hot peppers (2 yellow, 2 jalapeno)
- 4-10" flour tortillas
- Nonstick cooking spray
- 3/4 cup shredded cheddar cheese
- Fresh cilantro
- Preheat broiler. In large skillet combine beef in its juices, salsa, and peppers. Cook, covered, over medium heat for 10 minutes, stirring occasionally to break up beef.
- For quesadillas, spoon some beef mixture on half of each tortilla. Fold tortillas over meat, then fold in quarters. Place folded tortillas on foil-lined baking sheet. Sprinkle cheese on each quesadilla. Broil 1 to 2 minutes, just until cheese is melted and tortilla begins to crisp. Top with cilantro. Makes 4 servings.
Servings: 4
- 1 Tbsp. canola oil
- 1 large red onion, chopped (about 2 cups)
- 1 cup corn kernels (fresh or frozen)
- 3 garlic cloves, minced
- 2 boneless chicken breast halves, grilled and torn into strips
- 1 tsp. ground cumin
- 1 tsp. chile powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 (8-inch) flour tortillas
- 4 ounces thinly sliced Monterey Jack or cheddar cheese
- 3 ounces crumbled goat cheese
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1/2 cup salsa
- To prepare chicken filling: Heat oil in large skillet over medium heat. Saute onions and corn for 5 minutes. Add garlic. Cook 1 minute. Stir in chicken, cumin, chile powder, oregano, salt and pepper. Remove from heat.
- To assemble: Place tortillas on work surface. Layer one-fourth of sliced cheese on half of each tortilla. Top with chicken filling, goat cheese and cilantro, dividing evenly. Fold tortillas closed. Press lightly to seal.
- To cook: Heat oven to 200°. Heat medium saute pan over medium heat. Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp. Place finished quesadilla on cookie sheet in oven to keep warm.
- To serve: Slice each quesadilla in half. Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.
