When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla = FUNOLA and YUMOLA!!
(serves 4)
Coconut oil* cooking spray
8 oz. top sirloin steak, trimmed and very thinly sliced
3/8 t. kosher salt, divided
1 T. Kerrygold butter
2 garlic cloves, minced
1 (8 oz.) container pre-sliced cremini mushrooms
4 oz. part-skim mozzarella cheese, shredded and divided, about 1 cup
4 (8") white* or wheat flour tortillas
1 cup low-sodium marinara sauce, warmed
Heat a large cast-iron* or non-stick skillet over med.-high heat. Coast pan with cooking spray. Add steak to pan; sprinkle with 1/8 t. salt. Cook 3 mins. or until browned, stirring occasionally. Place steak in a med. bowl. Add butter to pan; swirl until butter melts. Add remaining 1/4 t. salt, garlic, and mushrooms; cook 6 mins. or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine. Wipe pan clean with paper towels. Reduce heat to med. Sprinkle about 2 T. cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coast both sides of quesadillas with cooking spray. Place 2 quesadillas in the pan; cook 2 mins. on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with warm marinara sauce and lots of napkins*!
"I think it is very healthy to spend time alone. You need to know how to be alone and not be defined by another person." ~ Oscar Wilde
Have FUN today. Plant an herb garden. Experiment with varieties - like lemon thyme!!
Love,
MM
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