With the weather getting warmer and more people opting to brunch outside, we suggest make this roast beef and cheese quesadilla at home. It’s easy enough to make and take outside to your favorite rocking chair or sprawl a blanket in the grass, yet it’s hearty enough to keep you full until dinner.
Take a leisurely stroll through your favorite store to pick up groceries and check the following items off your list.
- 2 ounces sliced lean roast beef
- 4 (8-inch) flour tortillas
- 3/4 cup grated Cabot 50% Light Cheddar cheese
- 2 tablespoons minced red onion
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon ground black pepper
- 3 tablespoons horseradish sauce
- 8 small sprigs fresh thyme (optional)
Follow these easy directions, and you will be minutes away from a tasty meal.
Divide the roast beef among two of the tortillas. Sprinkle cheese, (we tend to be a little heavy handed here), onion, thyme and pepper on roast beef. Top each tortilla with another one, and firmly press them together. Spray the top and the bottom of each quesadilla with butter flavor cooking spray. Next, heat a large nonstick pan over medium-high heat. Cook the quesadillas in batches, while gently pressing down on them with a spatula for three to five minutes per side or until the outside of the tortillas are golden brown. Cut each quesadilla into four wedges. Serve them warm (or right out of the pan like we like them) with a dollop of horseradish sauce. If you desire, add thyme sprigs on each wedge for an extra punch of flavor.
Now all you have left to do is find your favorite spot around the house or outside to enjoy this delicious meal. Double the recipe, and invite a few friends over to brunch with you.
Check out the recipe at Dairy Good.