This easy-to-make spin on a classic sandwich makes for a delicious snack or light meal.
These quesadillas are so quick and easy to throw together and make for a perfect lazy weekend lunch. The added vegetables help to both bulk the quesadillas up into a more substantial meal as well as giving you a one source for your 5 a day.
I use a spreadable cream cheese in this recipe and find that it gives a lovely creaminess to the dish and it tastes lovely with the steak and cheese. If this doesn't sound like you, feel free to omit this or use another spread or sauce (a sweet chili sauce would be delicious!).
4 Jumbo tortillas
100 g spreadable cream cheese (I use low fat)
400 g beef rump steak, seasoned
1 onion, sliced
1 red bell pepper, sliced
1 Cup spinach leaves
1 Cup grated Cheddar cheese
1. Heat a skillet or fry pan over a high heat. Grill the steak for about 3 minutes on each side, until cooked medium rare. Remove from the pan and set aside to rest.
2. Heat a dash of oil in a small fry pan. Add the onion and bell pepper. Fry until cooked (about 3 minutes).
3. Slice the steak thinly. Spread each tortilla with cream cheese and place steak, onion and pepper, and cheese over one half of the tortilla. Place under a grill until the cheese is melted. Add spinach, fold the free half over and cut each quesadilla into triangular pieces.
4. Serve and enjoy :)