Stuffed full of cheese, steak, colorful bell peppers, mushrooms, onion and avocado, this warm and gooey quesadilla will get you warmed up! Fresh flavors and spices collide to create a meal that will leave your
mouth watering with every bite!
Ingredients
- 8 ea. Mission® tortillas, Super Soft Burrito
- 1/2 lb. Strip steak
- 4 oz. Mushrooms, thinly sliced
- 4 oz. Cheese, provolone, shredded
- 2 ea. Avocados From Mexico, thinly sliced
- 1 ea. Red bell pepper, thinly sliced
- 1 ea. Yellow bell pepper, thinly sliced
- 1 ea. Onion, medium, thinly sliced
- 4 oz. Mushrooms, thinly sliced
- 3 T. Vegetable oil, divided
- 1/2 t. Salt
- 1/2 t. Pepper
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Instructions
- Season steak with salt and pepper.
- In a medium, heavy-bottom skillet, heat one tablespoon oil over medium-high heat.
- Cook steak, turning once, for 2-3 minutes per side or until browned, but still pink inside. Transfer steak to a cutting board and let stand for 10 minutes. Slice thinly and set aside.
- In the same skillet, heat one tablespoon oil over medium heat. Add red pepper, yellow pepper and onion and cook, stirring, for 6-8 minutes or until softened. Add mushrooms and cook for another 3 minutes or until softened. Set aside.
- Lay four tortillas on flat surface. Evenly distribute steak and vegetable mixture among tortillas. Top with avocado slices and cheese. Lay a tortilla on top of each mixture.
- In a large nonstick skillet, heat remaining oil over medium heat. Cook one quesadilla at a time, for approximately three minutes per side, or until golden brown on both sides.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
