Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
California Pepper Jack and Beef Quesadilla
Recipes
Ingredients:
– 8 (8-inch) flour tortillas
– 4 cups (about 16 ounces) coarsely grated Real California Pepper Jack
– 2 cans (3 ounces) sliced mushrooms, drained
– 8 ounces thick-sliced roast beef, cut into thin strips
– 1 medium green bell pepper, seeded and chopped
– Salt and freshly ground black pepper
– 1/2 cup Real California Cream Cheese, softened
– 2 tablespoons Real California butter or vegetable oil
Find & Buy
Directions:
1. Arrange 4 tortillas on a flat work surface. Evenly divide the Pepper Jack, mushrooms, beef, and peppers on each tortilla taking care to leave a 1-inch border around the edge. Season to taste with salt and pepper. Using a spatula, spread 2 tablespoons cream cheese on each of the 4 remaining tortillas and set, cream cheese side down, on top, pressing gently to secure.
2. In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese begins to melt and tortilla crisps to a golden brown, about 5 minutes. Carefully flip the quesadilla and repeat on the other side. Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.