Steak Quesadillas With Roasted Peppers And Boursin

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   1) Pat steaks dry with paper towels and season with S&P.

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   2) Heat oil in a large nonstick skillet over medium-high heat until just smoking.

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   3) Cook steaks until well browned, 3-5 min per side. Transfer to plate and let rest for 5 minutes, then slice thin against grain. Wipe out skillet.

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   4) While steaks rest, combine Boursin, cheddar, 1/2 tsp salt and 1 tsp pepper in a medium bowl.

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   5) Divide cheese mixture event over one half of each tortilla, leaving 1/2 in border around edge.

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   6) Top with peppers, scallions and sliced steak. Fold tortillas over filling and press down firmly.

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   7) Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1-2 minutes.

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   8) Flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes.

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   9) Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.