Prep Time
5 Mins
Cook Time
11 Mins
Yield
4 servings (serving size: 1 quesadilla)

A sweet and salty flavor combination is always a huge hit, and the blue cheese and balsamic glaze in these beefy quesadillas is no exception. Pair with Mixed Greens with Lime Vinaigrette for a sensational meal.

Prep: 5 minutes; Cook: 11 minutes

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender and lightly browned. Remove from heat.

Step 2

Top half of each tortilla evenly with beef, onion, and cheese. Fold tortillas in half.

Step 3

Return pan to heat. Coat pan and both sides of quesadillas evenly with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges; drizzle with 1 teaspoon glaze.

Cooking Light Fresh Food Fast

Ratings & Reviews

kmc1077's Review

AshleyEvans
July 24, 2014
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.

AshleyEvans's Review

MissusH
February 25, 2013
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.

MissusH's Review

kmc1077
January 25, 2011
We followed this recipe exactly. It made a delightfully light lunch!

stimply's Review

stimply
June 02, 2009
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.