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10 Minute Steak Quesadillas

September 12, 2009

I used up the leftover chili rubbed sirloin from the night before to make this tasty quesadilla for lunch the next day. I sliced the meat into thin slices and tossed it on the grill with some bell peppers and onions. This was a quick and simple lunch using leftovers and making a completely different meal than the night before. Making more portions is a great time saver as you can eat it the next day or use it for a different recipe. It’s interesting all the different meals you can create using leftovers. One of my favorite ways to use up leftovers is to toss it all into a salad. Take chili for example, you can top it on a sweet potato for a comforting warm meal, or put it in between two pieces of bread for a Sloppy Joe, or even put it on a bed of spinach. It all works and is a great way to reuse meals in a different way. If I had more of this steak, I would have probably made a steak salad with a sweet and spicy Thai dressing topped with crushed salted peanuts. Fire up your grill and make these quick homemade quesadillas!

10 Minute Steak Quesadillas

Serves 2

  • 4 whole wheat tortillas
  • 5 ounce Chipotle chili steak, sliced thinly
  • 1/2 cup Monterey Jack cheese
  • 1/2 red bell pepper, sliced
  • 1/2 sweet onion, sliced
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • Toppings: salsa, guacamole, sour cream, cilantro

Directions

1. Preheat grill to medium-high and grill up the steak, bell peppers and onions until heated through, about 5 minutes

2. Add the salt and soy sauce to veggie mixture and grill for another 2 minutes

3. Remove steak and veggies from the grill and throw on tortillas with 1/4 cup shredded cheese on two of the tortillas

4. Heat until cheese starts to melt and top with steak/veggie mixture. Top with the additional tortilla and cut up into wedges. Serve with toppings.

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One Comment leave one →
  1. September 13, 2009 7:55 pm

    Love it, Quesadillas are always great to make b/c they really are so easy to make.

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