Chipotle Cheesesteak Quesadillas
- 8 oz leftover skirt steak, cut into strips
- 1 ½ shredded jalapeno-jack cheese
- 1 onion
- 1 green pepper
- 4 oz sliced white mushrooms
- 1 Tbsp olive oil
- 4-6 tortillas
- ½ cup Ranch dressing
- ½ tsp pureed chipotle peppers in adobo
Heat oil in a large skillet. Sauté onion, pepper and mushrooms for about 5 minutes, until soft. Set aside.
Combine Ranch dressing and pureed chipotle peppers in adobo. Set aside.
Lay tortilla on a flat surface. Cover the tortilla with an even layer of cheese. Top one half of tortilla with steak, onion, pepper and mushrooms. Drizzle Chipotle Ranch dressing over steak. Place tortilla in skillet. Cook for 1 minute, until cheese starts to melt. Fold in half – cheese side of tortilla over on chicken. Cook for 2 minutes more, flipping until each side is golden and crisp. Remove, cut into 3 pieces. Serve with additional Chipotle Ranch dressing if desired.