Steak and Cheese Quesadillas

Cut onions in half from stem to root end; peel. Place, cut side down, on cutting board. Using chef's or paring knife, slice onion thinly; discard root end.

Place large nonstick skillet over medium-high heat. Brush with half of the oil. Scatter beef in pan; stir-fry until browned, about 5 minutes. Using lifter or tongs, transfer to bowl.

Reduce heat to medium. To same skillet, add remaining oil, onion, garlic, Cajun seasoning, salt and pepper; stir-fry until onion is softened, about 5 minutes. Scrape out of skillet onto beef; toss to combine.

Lay tortillas on work surface; spoon beef filling onto half of each. Sprinkle cheese over filling; fold uncovered half over filling.

Wipe out skillet; heat over medium heat. Holding both ends of each quesadilla, place in skillet. Depending on size of skillet, you may only get 2 in at a time. Cook until tortillas are crisp and brown on bottom, about 2 minutes.

Using 2 lifters, one under and one on top, turn quesadillas. Cook until crisp and brown on bottom and cheese is melted, about 2 minutes. Lift onto cutting board. Cut each into wedges.

Additional information :

TIP: To keep cooked quesadillas warm while you finish, place on baking sheet in 300°F (150°C) oven.

Source : Canadian Living Magazine: April 2004