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5 Minute Dinner: Loaded Grilled Steak and Cheese Quesadillas

8/23/2016

3 Comments

 
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In anticipation of school starting again, and, simultaneously, in an effort to enjoy these last weeks of summer vacation as much as possible (and stay out of the kitchen as much as possible, therefore, too,) why not share some flavor packed, family-favorite, FIVE minute dinner ideas? Here's my first, made with left over grilled steak. You can omit the steak, or cut it and sear it quickly on its own first, which will only add another 5 to 6 minutes anyway. If you have leftover grilled or roasted chicken instead, that works well too. Whatever you use, be sure to enjoy the time you DON'T spend cooking when you're serving this up. After all, isn't that what summers are really about?

Ingredients:
Flour or corn tortillas (count 2 per person)
Shredded cheese such as Monterey Jack, Colby Jack, or whatever you like best that melts well (about 1/4 cup per person needed)
Pre-cooked or grilled steak cut into thin strips
2-3 limes
1 bunch of cilantro, washed and chopped
Avocados (about 1/4 fruit per person)
Hot sauce (optional)

To prepare: 
Warm up the sliced steak for just a minute in a hot cast iron skillet.
Remove from pan and layer on top of one tortilla with 1/4 cup of shredded cheese.
Cover with another tortilla and cook in hot skillet over medium low heat for about 2 minutes per side, until tortilla turns a light toasted color and cheese is full melted. (*Note: if you are making this for many people at once, you can simply preheat your oven to 400 degrees, and lay the tortillas with cheese and steak flat on couple of baking sheets. Cook in the oven for about 5 minutes, until cheese is almost melted, then add the second tortilla and flip for another couple of minutes, to heat both sides equally.)
Remove from pan and serve cut in half or quarters, topped with sliced fresh avocado, fresh cilantro, a squeeze of fresh lime and a drizzle of hot sauce if you like it spicy.

Enjoy!
3 Comments
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10/10/2017 07:08:02 pm

Thank you for this recipe! I can use this when I barely have the energy to cook for the family or a light dinner for when my husband invites his boss over. It looks so easy to prepare and healthy as well. And you do have a point, I should be able to enjoy the last few days of summer out of the kitchen before the kids get back to school. I need all the break I can get. But I think I can spice up the recipe by using gluten free tortillas and feta cheese when I need a quick meal after hitting the gym.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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