We used this recipe more as a guide. The ingredients all went well together, we just changed them a bit. We used a sirloin steak which we sliced, flavored with balsamic and gently cooked in a skillet. Also added mushrooms with onions. I misread the ingredients so I didn't buy a balsamic glaze. Instead I drizzled balsamic vinegar right before frying the quesadilla. Turned out very good! We would make our modified version again. Just can't see using sliced lunch meat for this. Would love to find out what others serve with this. I had a total miss with my smashed avocado and Kashi spicy grain mix.
Black and Blue Quesadillas
stimply Posted: 06/02/09
MissusH Posted: 01/25/11
We followed this recipe exactly. It made a delightfully light lunch!
AshleyEvans Posted: 02/25/13
This was surprisingly delicious. Very simple and fast to make but quite a complex flavor. Even tastes good cold as leftovers. I thought lunch meat was weird, but with the combination of flavors you couldn't even tell that it had roast beef in it. I did increase the amount of cheese to one ounce per quesadilla. You can make an easy balsamic glaze by microwaving balsamic vinegar for a few minutes until it reduces to a thickened glaze.
kmc1077 Posted: 07/24/14
We substituted steak for the roast beef and Gorgonzola for the blue cheese. This was a nice alternative to typical Southwest quesadillas and was certainly a quick and easy weeknight meal.