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“Carne Asada” Steak Quesadilla Recipe

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This recipe for “Carne Asada” Steak Quesadilla, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


1 each wrap plain or flavored
¾ ounce shredded cheddar cheese
¾ ounce Monterey jack cheese shredded
3 ounces cooked steak cut in strips
1 ounce red and green bell pepper julienned
½ ounce onion julienned
1 teaspoon oil
to taste salt and pepper

Saute the peppers and onions in the oil until tender-crisp, season to taste.
Cook steak to desired doneness, cool and slice thinly.
Place wrap on work surface. Place half the cheese on one half of the wrap. Place the beef on top
of the cheese. Top with peppers and onion and remaining cheese. Fold the other half of the wrap
over and press firmly together. Brush both sides lightly with oil.
Cook quesadillas on both sides until the cheese is melted and the tortilla is golden brown. Cut into
Serving Ideas: Serve with sour cream and/ or a Signature Salsa.
NOTES: Use thinly-sliced left-over flank steak or London broil.

Number Of Servings:
Number Of Servings:




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