Quesadillas are one of my go-to recipes when I want to get a meal on the table fast, and these beef quesadillas are always popular with the kids. Although this recipe calls for deli roast beef, you can also make it with leftover pot roast, beef stew or flank steak. Just cut the meat into thin, bite-sized pieces.
Like spicy food? Add a few jarred jalapeno peppers on top of the cheese.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings
Ingredients:
- 1 Tbsp. butter
- 8 flour tortillas
- 1/2 lb. deli roast beef
- 2 cups shredded Monterey Jack cheese
- 2 plum tomatoes, sliced thinly
Preparation:
- Melt butter in a medium skillet over medium heat.
- Place 1 tortilla in the skillet. Top with one-quarter of the roast beef, one quarter of the cheese, and one quarter of the tomatoes. Top with another tortilla. Cook, pressing down lightly with a spatula until the cheese is almost completely melted.
- Flip the quesadilla over (being careful not to let any of the filling come out) and cook on the other side until lightly browned.
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