Taco Bell Cantina Steak Quesadilla Recipes

Steps:

• In a small bowl, combine shredded cheese, cheese wedge, and jalapenos. Stir until uniform.
• Halve portobello slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portobello pieces and stir until softened and lightly browned (4 minutes).
• Add sliced steak, sprinkle with seasonings and stir for about 2 minutes, until just cooked through.
• Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet.
• Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
• Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.

Steps:

• Combine sauce ingredients and stir until smooth.
• Grill chicken in vegetable oil and cut into thin slices.
• Preheat skillet over medium heat.
• One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
• Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
• On the empty side, spread about one tablespoon of sauce.
• Fold over, and press gently with spatula.
• Cook until cheese is melted and slice each into 4 pieces.