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Jalapeno Popper Steak Quesadillas

Serves 8


1 tomato, (diced)
2 tablespoons chopped chives
2 lb steak, (cooked, thin sliced)
2 cups shredded Mexican cheese blend
4 tortillas
2 tablespoons butter
1 tablespoon cream cheese
8 jalapenos, (diced and seeded)
1 tablespoon ranch dressing


  1. Roast jalapenos in a small skillet on medium heat for 10 minutes.
  2. Combine tomatoes, chives, cream cheese and ranch dressing in a mixing bowl.
  3. Spread mixture on two tortillas. Place sliced steak on tortillas, top with jalapenos and shredded cheese. Place other tortillas on top.
  4. Place a small portion of butter in a skillet. Bring to medium heat. Place quesadilla in skillet and cook until golden brown. Butter uncooked side of quesadilla, flip and cook until golden brown. (Repeat with second quesadilla)
Cuisine: Southwestern
Season: Spring