Taco Bell Cantina Steak Quesadilla

• 3 tablespoons Mexican blend cheese
• 1 wedge swiss cheese, chopped (The Laughing Cow Light Creamy)
• 5 pickled jalapeno peppers, finely chopped
• 1 portobello mushroom, sliced (stem removed)
• 2 ounces raw lean flank steak, thinly sliced
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper
• 1 medium large flour tortilla
• Optional Toppings
• salsa
• sour cream

1. In a small bowl, combine shredded cheese, cheese wedge, and jalapenos. Stir until uniform.
2. Halve portobello slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portobello pieces and stir until softened and lightly browned (4 minutes).
3. Add sliced steak, sprinkle with seasonings and stir for about 2 minutes, until just cooked through.
4. Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet.
5. Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
6. Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.

blend cheese, swiss cheese, jalapeno peppers, portobello mushroom, lean flank steak, garlic, onion powder, black pepper, flour tortilla, toppings, salsa, sour cream

Taken from www.food.com/recipe/taco-bell-cantina-steak-quesadilla-511968 (may not work)