Ingredients
- 2 tablespoons vegetable oil, divided
- 1/2 onion, sliced
- 1/2 green bell pepper, sliced
- salt to taste
- 4 El Sabor Original Wraps
- 226 gr. cooked steak cut into 1,2 cm thick pieces
- 1 cup shredded Mexican cheese blend
Method
- Heat 2 teaspoons oil in a 25 cm skillet over medium heat.
- Cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 – 10′.
- Season mixture with salt and transfer to a bowl.
- Brush 1 side of each tortilla with remaining oil.
- Place 1 tortilla, oil-side down, in the same skillet.
- Sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture.
- Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
- Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 – 4′ per side.
- Remove quesadilla from skillet and cut into wedges.
- Repeat with remaining ingredients for second quesadilla.
Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.