Steak Quesadillas

3-4 medium size onions
1/4 c. butter
2 medium size steaks seasoned with creole seasoning (spice of your choose), sliced or cubed
Hot pepper cheese, Mozzarella, or Monterrey jack
1 small green pepper, diced
20-24 Flour Tortillas (for this recipe I always make homemade tortillas)
Salsa


By: Heidi Taylor

Flour Tortillas

4 heaping cups flour, Belza Brand (I just use my bread flour)
1 teaspoon salt
1 teaspoon baking powder
1/4 c. vegetable oil
1 1/4 cups warm water

Mix all ingredients and knead for 5 minutes. If dough is too sticky, wet your hands slightly and continue working with dough. Make into balls. Roll out with a rolling pin. Doesn't matter the shape. I normally roll out the other balls while some tortillas are already being cook on the stove. Put a small amount of canola oil in a pan to get started with so they won't stick to the pan. Flip until a little brown on both sides. Put on a paper towel to soak up excess oil.

By: Nancy Schrimp (Vamos a Comer, Let's Eat cookbook)

**Tip: Make sure there are enough top and bottoms when making Quesadillas.


Melt butter in a pan on low heat. Stirring occasionally to help it melt.
Cut the onions into thin slices or use your food processor to do the work for you.
Add onions to melted butter. Let cook on low heat for an hour and make sure they are no longer crispy after the hour of cooking.
Meanwhile put the steaks on the grill with seasoning them (I used the leftover meat we had from our Sunday roast dinner), cut into thin slices or cubed the meat.
Diced the green pepper and grate the cheese of your choice.

Assembling the Quesadillas:

Flour Tortilla
Onions
Steak
Green Peppers
Cheese
Flour Tortilla

Once you have put everything together. Cook on your sandwich press on low heat until cheese is melted and it shrinks in size. Serve with Salsa. Enjoy!

This is one of our families favorite recipes.