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Beef Quesadilla with Coleslaw Recipe

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This recipe for Beef Quesadilla with Coleslaw, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Moira Hyland
Added: Tuesday, August 7, 2007


2 8"wheat tortillas
2 cups shredded cheese (Monterey Jack or smoked Gouda)
3/4 cup sliced onion, sauteed
8 ounces cooked beef brisket or flank steak, sliced
1 teaspoon canola oil

2 cups shredded green cabbage
1/4 cup shredded carrots
poppy seed dressing

Poppy Seed Dressing:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup honey
1 tablespoon cider vinegar
1/4 teaspoon poppy seeds

Quesadilla: Place a large saute pan on medium heat. Rub pan with canola oil and place tortilla flat in the pan. Fill one half with cheese, onions and beef. Cook for 3 minutes or until cheese starts to melt. Fold in half and cook for another 2 minutes. Repeat with the second tortilla.

Coleslaw: In a small bowl, combine dressing ingredients and whisk unitl corporated. In a larger bowl, mix shredded cabbage and carrots, and dressing and mix well.

To serve: Cut quesadilla into wedges and serve with slaw.

Number Of Servings:
Number Of Servings:




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