Roast beef and cheese (we prefer Cheddar cheese for this recipe) make a great combo for a quesadilla that would please any crowd. Top these quesadillas with a dollop of horseradish sauce.
2 ounces sliced lean roast beef
4 (8-inch) flour tortillas
3/4 cup grated Cabot 50% Light Cheddar cheese (or fat content of choice)
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)
- Divide roast beef among 2 of the tortillas. Sprinkle cheese, onion, thyme and pepper on roast beef. Top each with another tortilla, firmly pressing together.
- Spray top and bottom of each quesadilla with butter flavor cooking spray.
- Heat a large nonstick pan over medium-high heat. Cook quesadillas in batches, while gently pressing down with spatula for 3-5 minutes per side or until golden brown.
- Cut each quesadilla into 4 wedges. Serve roast beef and cheese quesadilla warm with a dollop of horseradish sauce and, if desired, thyme sprigs on each wedge.