Steak and Cheese Quesadillas Steak and Cheese Quesadillas

Author: Canadian Living

Quesadillas — warm or cold — make great lunches or snacks. You can cook these in the skillet as directed or bake them in a 425°F (220°C) oven until crisp and golden, about 10 minutes.That way, you can make more.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 579 mg
  • Protein 22 g
  • Calories 363.0
  • Total fat 14 g
  • Cholesterol 40 mg
  • Saturated fat 5 g
  • Total carbohydrate 37 g


  • Iron 25.0
  • Folate 38.0
  • Calcium 13.0
  • Vitamin A 7.0
  • Vitamin C 5.0
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Steak and Cheese Quesadillas