History of Quesadilla:
Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century.
Corn tortillas were already popular among the Aztec people. They often stuffed them with squash and pumpkin and baked them in clay ovens as a sweet dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Thus, the quesadilla was born.
The quesadilla quickly increased in popularity, and to this day has remained a favorite dish in Mexican cuisine.
•1 lb Beef Sirloin Steak, (Cut in thin strips)
•1 Bell Pepper, (Sliced)
•1 Onion, (Sliced)
•2 tsp Lawry’s Seasoned Salt, (Divided)
•1 tsp McCormick Montreal Steak Seasoning
•1 tsp Pepper, (Divided)
•16 Slices Provolone Cheese
•4 Large Flour Tortillas
•Non-Stick Cooking Spray
•For the steak-combine the sliced steak, 1 tsp seasoned salt, steak seasoning, and 1/2 tsp pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.
•Heat 1 tbsp of oil in a cast-iron skillet over medium-high heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not overcrowd the pan. Add 1 tbsp of oil if the pan gets to dry. Remove steak from pan. •Heat 1 tbsp oil over medium heat in the same skillet. •Toss in sliced onion and bell pepper. Sprinkle with 1 tsp seasoned salt and 1/2 tsp pepper. Saute veggies for 5 minutes or until tender, stirring frequently.
•Now assemble the quesadillas. Heat large skillet or griddle on medium-high heat. Spray with non-stick cooking spray. Place flour tortilla on the pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauteed peppers and onion. Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges.