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Photo for - Prairie Cheesesteak Quesadillas

Prairie Cheesesteak Quesadillas

Try this Canadian twist on a classic Tex-Mex delight.

  • Yields: 4 servings
  • Preparation: 27 minutes

Ingredients

  • 1 tbsp (15mL) GAY LEA - Spreadables Regular
  • 1 cup (250mL) onion, thinly sliced
  • 1 cup (250mL) red pepper, thinly sliced
  • 1 cup (250mL) green pepper, thinly sliced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 2 lb (250g) steak, grilling such as eye round, cut into 1/4" (5mm) cubes
  • 1 tbsp (15mL) cornstarch
  • 1/3 cups (75mL) beef broth, sodium-reduced
  • 4 flour tortillas, large
  • 2 tsp (10mL) Worcestershire sauce
  • 2 cups (500mL) IVANHOE - 3 Year Extra Old Vintage Cheddar, shredded
  • 1 tub GAY LEA - Fat Free Sour Cream, for dipping

Instructions

  1. Melt butter in large, non-stick skillet set over medium-high. Add onion, red and green peppers, and half each of salt and pepper. Cook, stirring often, for 5 minutes or until softened.
  2. Meanwhile, toss beef with cornstarch and remaining salt and pepper. Add to skillet and stir-fry for 1 minute or until beef is just browned. Pour in beef broth and Worcestershire sauce. Cook for 3 minutes or until sauce is thickened; remove from heat. Sprinkle cheese evenly over each tortilla. Spoon an equal portion of beef mixture over half of each tortilla; fold tortillas to enclose filling. Wipe skillet clean and return to heat. In batches, heat quesadillas for 2 to 3 minutes per side or until toasted and cheese is melted. Serve with sour cream for dipping.
  • Use whole wheat flour tortillas for added fibre.
  • Hold toasted quesadillas in a warm oven in between batches.
Photo of - Prairie Cheesesteak Quesadillas

Ingredients

  • 1 tbsp (15mL) GAY LEA - Spreadables Regular
  • 1 cup (250mL) onion, thinly sliced
  • 1 cup (250mL) red pepper, thinly sliced
  • 1 cup (250mL) green pepper, thinly sliced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 2 lb (250g) steak, grilling such as eye round, cut into 1/4" (5mm) cubes
  • 1 tbsp (15mL) cornstarch
  • 1/3 cups (75mL) beef broth, sodium-reduced
  • 4 flour tortillas, large
  • 2 tsp (10mL) Worcestershire sauce
  • 2 cups (500mL) IVANHOE - 3 Year Extra Old Vintage Cheddar, shredded
  • 1 tub GAY LEA - Fat Free Sour Cream, for dipping