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Steak Quesadillas with Roasted Peppers and Boursin

From

August/September 2008

Steak Quesadillas with Roasted Peppers and Boursin

Bold flavors from sharp cheddar and smoky roasted peppers couple with seared steak for a fun twist on this classic bar snack. Of all the meat options available for our Steak Quesadillas with Roasted Peppers and Boursin recipe, we chose meaty strip steaks for their intensely beefy flavor. To achieve the best possible sear, we cooked them over medium-high heat in a heavy-bottomed skillet. Using a mix of cheese that included spreadable Boursin made it easy for the cheese to stay in place. To ensure all the Steak Quesadillas with Roasted Peppers and Boursin stayed warm, we held them on a baking sheet in a 200-degree oven while we cooked the remaining quesadillas. Cooling the quesadillas before cutting and serving was important; straight from the skillet, the cheese was molten and oozed out.

Serves 4

Boursin cheese has a creamy, spreadable texture reminiscent of goat cheese. Though it comes in a variety of flavors, we prefer the Garlic and Fine Herbs flavor in this recipe.

Ingredients

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