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Skillet Quesadillas
Beef from the deli makes this a super-quick meal. |
Prep: 10 minutes
Cook: 5 minutes
Servings: Makes 4 main dish servings or 12 appetizers
| 3/4 |
lb. thinly sliced deli roast beef or 1 package fully-cooked beef strips |
| 1-1/2 |
cups prepared thick and chunky salsa |
| 1/4 |
cup chopped fresh cilantro |
| 3 |
Tbsp. fresh lime juice |
| 1 |
cup canned black beans, rinsed and drained |
| 1/2 |
cup frozen whole kernel corn, defrosted |
| 8 |
small flour tortillas |
| 3 |
cups (12 ounces) shredded Colby-Jack cheese |
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In a medium bowl, combine salsa, cilantro and lime juice. In a second bowl, combine 1/2-cup of the salsa mixture, beans and corn. Set aside remaining salsa mixture. |
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Layer 4 tortillas with 1-1/2 Tbsp. cheese, 2 Tbsp. salsa mixture and one quarter of beef. Sprinkle 1-1/2 Tbsp. more cheese over meat on each tortilla and top each with a plain tortilla. Spray tops with non-stick cooking spray. |
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Spray skillet with non-stick cooking spray. Heat skillet over medium-high heat. |
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Using a spatula place 1 quesadilla in skillet. Heat 2-3 minutes, until cheese just begins to melt and bottom of tortilla is lightly toasted. Carefully turn quesadilla with spatula. Heat second side 2-3 minutes. |
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Repeat to cook each quesadilla. Cut into wedges and serve with remaining salsa mixture. |
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If black beans are large, slightly mash before adding to salsa mixture.
To serve as an appetizer or snack, cut each quesadilla into 3 wedges. |
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