WIC Approved Philly Style Quesadilla

Marinade is from The Recipe critic and is linked. I used pot roast beef cuts for the quesadilla but this marinade works on all beef.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix thawed beef and marinade ingredients in a medium sized glass bowl. Cover and place in the fridge for at least 1 hour, ideally overnight.

Step 2

In a cast iron or sauté pan, sear all sides of the beef on medium high heat. Cook for 3 minutes, rotating the cuts often so they don’t burn. Add a bit of oil if needed to the pan.

Step 3

Add onions and peppers to the beef. Cook for 2 minutes.

Step 4

Remove beef and set aside.

Step 5

Add mushrooms to the peppers and onions. Cook for 1 minute. Remove from heat and set aside.

Step 6

Cut beef pieces into smaller chunks before using in the quesadilla. Roughly pea sized is what I did for my toddlers.

Step 7

Heat the tortillas one at a time on a flat top or large clean pan.

Step 8

Divide the beef, veggies, and cheese into 4 equal servings.

Step 9

Top the bottom tortilla with its fillings, top with second tortilla. Heat until cheese is melted.

Step 10

Cut and serve.

↑Support creators by visiting their site 😊