CANTINA STEAK QUESADILLA
Taco Bell Copycat Recipes
3 tablespoons Mexican blend cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
5 jarred jalapeño slices, finely chopped
1 portabella mushroom cap (stem removed), sliced
2 oz. thinly sliced raw lean beefsteak filet
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash black pepper
1 medium large flour tortilla
In a small bowl, combine shredded cheese, cheese wedge, and jalapeños. Stir until uniform.
Halve portabella slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portabella pieces, and cook and stir until softened and lightly browned, about 4 minutes. Add sliced steak, sprinkle with seasonings, and cook and stir for about 2 minutes, until just cooked through.
Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet. Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.