- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 60 ml
- canola oil
- 125 ml
- onion(s)
- 1
- pepper(s)
- To taste,
- salt
- 125 ml
- salsa
- 500 ml
- top sirloin beef steak
- 8
- tortilla(s)
- 375 ml
- grated cheddar and mozzarella cheese blend
- To taste,
- salsa
- 60 ml
- canola oil
- 125 ml
- onion(s)
- 375 ml
- mushrooms
- 5 ml
- chili powder
- To taste,
- salt and pepper
- 125 ml
- salsa
- 500 ml
- chicken breasts
- 8
- tortilla(s)
- 375 ml
- grated cheddar and mozzarella cheese blend
- To taste,
- salsa
Preparation
- Step 1
- In a non-stick skillet, brown onions and bell peppers in 30 mL (2 tbsp.) oil.
- Step 2
- Transfer veggies to a large bowl and toss with salt, pepper, salsa, and beef. Set a side
- Step 3
- Transfer veggies to a large bowl and toss with chili powder, salt, pepper, salsa, and chicken. Set aside.
- Step 4
- Spread tortillas on a clean work surface.
- Step 5
- Garnish lower half of tortillas with 30 mL (2 tbsp.) of cheese blend.
- Step 6
- Divide reserved beef or chicken mixture over cheese.
- Step 7
- Top with equal helpings of remaining cheese.
- Step 8
- Fold in half and press together.
- Step 9
- In a large non-stick skillet, brown two quesadillas at a time over medium heat in 7 mL (1½ tsp.) of oil, about 2 to 3 minutes per side.
- Step 10
- Cut each quesadilla in half. Serve with salsa on the side.
