Steak & Poblano Quesadillas

Steak & Poblano Quesadillas

Preparation Time10 mins Cooking Time30 mins Makes 4 servings

People won’t be able to tell the difference between restaurant quality quesadillas and our Steak Poblano Quesadillas. Melted mozzarella cheese, onions, peppers and sizzling steak are fused together between two heated flour tortillas.

Nutritional Information

Calories

770 (1 serving)

Total Fat

40g (1 serving)

Saturated Fat

14g (1 serving)

Cholesterol

145mg (1 serving)

Sodium

1820mg (1 serving)

Total Carbs

41g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

5g (1 serving)

Protein

60g (1 serving)

Calcium

406mg (1 serving)

Iron

7mg (1 serving)

Potassium

556mg (1 serving)

Ingredients List
  1. 1 1/2 Tbsp. Knorr® Beef flavor Bouillon or 1 Knorr® Beef flavor Bouillon Cube, crumbled, divided
  2. 1 lb. beef top round steak or or your favorite cut of beef, pounded 1/4-inch thick, cut into 8 pieces
  3. 1/4 cup vegetable oil, divided
  4. 1 medium onion, sliced
  5. 1 poblano pepper, roasted, peeled and sliced
  6. 2 Tbsp. water
  7. 1 Tbsp. chopped fresh cilantro
  8. 2 cloves garlic, finely chopped
  9. 4 (10-in.) burrito size flour tortillas
  10. 2 cups shredded mozzarella cheese

Directions

Print

1. Evenly sprinkle 1 tablespoon Knorr® Beef flavor Bouillon (or 1/2 crumbled Bouillon cube*) over steak.

2. Heat 3 tablespoons oil in large skillet over high heat and cook steak, in batches, turning once, until desired doneness, about 1 minute. (Be sure not to overcook so steak stays juicy.) Remove steak and set aside.

3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook onions, stirring occasionally, until very soft and golden, about 8 minutes. Stir in poblano pepper and garlic and cook about 1 minute.

4. Stir in water, cilantro and remaining 1/2 tablespoon Bouillon (or 1/2 crumbled Bouillon cube) and cook about 1 minute. Remove from heat and set aside.

5. Slice steak. Heat 1 tortilla in large nonstick skillet over medium-high heat 1 minute. Place 1/4 of the sliced steak, then 1/4 of the onion mixture and 1/4 of the cheese on one half of the tortilla. Fold the other half of the tortilla over the filling.

6. Cook over medium-high heat, pressing down with a spatula, until bottom is lightly browned. Carefully turn quesadilla and cook until lightly browned and cheese is melted, about 2 minutes. Remove quesadilla and keep warm. Repeat with remaining ingredients.

7. To serve, cut each quesadilla into wedges.