Texas Beef & Pepper Jack Quesadillas
Pepper Jack cheese adds some kick to these tasty beefy appetizers!
8 (10-inch) flour tortillas
1 pound fully-cooked deli roast beef, chopped
2 cups pepper Jack cheese
1 small onion, chopped
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground black pepper to taste
Salsa, homemade or purchased for accompaniment
- In large bowl, mix together the chopped beef, shredded cheese, onion, cilantro, salt and pepper.
- Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
- Bake in a 450°F (230°C) oven until tortillas are crisp and golden; about 5 minutes.
- Transfer to large cutting board and cut each into 3 wedges. Serve hot with your favorite salsa.
Makes 24 wedges.