Ingredients
Units
- 1 onion
- 1 yellow pepper
- 2 cups baby spinach
- 400 grams or 1 pound Flank steak (fajita meat)
- 1/2 teaspoon salt
- 2 teaspoons oil
- 1/2 cup milk
- 1 tablespoon flour
- 1 cup melting cheese, I used grated Oaxaca
- 8 tortillas
- Pico de gallo, limes, avocado to serve
Instructions
- In a medium pan, cook the onion in 1 teaspoon oil over medium heat for 3-4 minutes. Stir occasionally. Add pepper and continue to cook for 4 more minutes. Season with 1/4 teaspoon salt. Add spinach, mix, and reserve.
- In the same pan, heat 1 teaspoon oil and cook steak seasoned with 1/4 teaspoon salt and pepper, over medium-high heat, 2-3 minutes per side. Reserve.
- In a small pot, stir milk and flour until dissolved. Cook over medium heat, always stirring until the mix thickens, 2 minutes. Turn off the heat and add the cheese, stir to form a thick sauce.
- Wipe the pan with a paper towel and put together the quesadillas, place a tortilla, distribute a layer of veggies, 1/4 of the steak and 1/4 of the cheese sauce. Cover with the other tortilla, cook over medium-low heat for 2 minutes, turn and cook for 2 more minutes until the tortillas have slightly browned. You can also use a comal or griddle to be more efficient.
- Serve immediately with pico de gallo, avocado and limes.
Notes
This was a sponsored recipe, Cheesesteak Quesadilla, by the Transamerica Center for Health Studies in 2017. All opinions are mine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stove
- Cuisine: Latin Fusion