Steak Quesadillas With Roasted Peppers And Boursin

• 2 strip steaks, about 1 in thick
• S&P
• 1 tablespoon vegetable oil
• 1 (5/2oz) package Boursin cheese, crumbled (Garlic & Fine Herbs flavor)
• 1 1/2 cups shredded sharp Cheddar cheese
• 4 (12 in) flour tortillas
• 1/2 cup jarred roasted red peppers, drained and patted dry with paper towels and sliced thin
• 4 scalling, sliced thin

1. 1) Pat steaks dry with paper towels and season with S&P.
2. 2) Heat oil in a large nonstick skillet over medium-high heat until just smoking.
3. 3) Cook steaks until well browned, 3-5 min per side. Transfer to plate and let rest for 5 minutes, then slice thin against grain. Wipe out skillet.
4. 4) While steaks rest, combine Boursin, cheddar, 1/2 tsp salt and 1 tsp pepper in a medium bowl.
5. 5) Divide cheese mixture event over one half of each tortilla, leaving 1/2 in border around edge.
6. 6) Top with peppers, scallions and sliced steak. Fold tortillas over filling and press down firmly.
7. 7) Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1-2 minutes.
8. 8) Flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes.
9. 9) Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.

sp, vegetable oil, cheese, cheddar cheese, flour tortillas, red peppers, scalling

Taken from www.epicurious.com/recipes/member/views/steak-quesadillas-with-roasted-peppers-and-boursin-50024708 (may not work)