Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

1 pound of thinly sliced beef (For easy slicing: freeze steak for 30 minutes, then slice it)

Meat tenderizer, to make your own click on this http://cooknwithmrsg.com/2016/06/16/meat-tenderizer/or just use Worcestershire

2 T. olive oil

1 medium green bell pepper, or the bell pepper you like the best (orange, red or yellow) sliced into strips

1 medium yellow onion, sliced into strips

2 cups shredded cheddar cheese or any cheese you desire

Salt and pepper, to taste

8 small flour tortillas or 4 large

What to do:

Brush your quick meat tenderizer on the sliced beef and set aside to soak in.

In a large skillet, add oil then sauté onions and green peppers for 5 to 10 minutes until softened and caramelized (if you like that type of thing) season salt and pepper. Place on a plate and set aside.

In the same skillet over medium-high heat, cook the sliced steak until cooked through and no longer pink.  Season with salt and pepper to taste.

Assemble the quesadilla.  Lay tortilla on a flat surface. Cover the tortilla with an even layer of meat, the caramelized onions and peppers and finally the cheese and then another tortilla on top.  Heat a large skillet over medium heat. Spray pan with cooking spray. Place tortilla in the skillet cook for 1 -2 minute, until cheese starts to melt and the tortilla starts to turn brown. Flip so each side is golden and crisp.

Christina’s Notes:

If you want to cook more than one, preheat oven to 350 degrees. Spray a cookie sheet with cooking spray. Once you have your filled quesadillas on your sheet spray the top of the tortilla so the top will also get browned. Keep an eye on this once in the oven. When the top starts to get brown…..flip, so that other side can get some sun also! Other ingredients for your quesadillas…mushrooms, olives, sweet pepper, jalapenos, salsa, sour cream, and Guacamole.  Oh, my!!!