Kid Friendly Flank Steak Quesadillas Recipes

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KIDS CAN MAKE: A QUESADILLA BAR



Kids Can Make: A Quesadilla Bar image

This self-serve meal lets kids load up open-face quesadillas with their choice of toppings. For little kids: Let them assemble the quesadillas before baking. For big kids: Let them add the seasonings to the beef and help cut up the vegetables for the toppings.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
3/4 pound lean ground beef
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice
One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice
Cooking spray
Four 8-inch whole-wheat flour tortillas
1 cup shredded part-skim mozzarella
1/2 cup grape tomatoes, halved
1 red bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
Shredded romaine lettuce
1/2 cup nonfat Greek yogurt
Lime wedges

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
  • Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.

Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 70 milligrams, Sodium 910 milligrams, Carbohydrate 44 grams, Fiber 6 grams, Protein 33 grams, Sugar 5 grams

GRILLED FLANK STEAK QUESADILLA RECIPE



Grilled Flank Steak Quesadilla Recipe image

Fire up the grill and get the drinks on ice! These grilled flank steak quesadillas are perfect for a summertime lunch or dinner. Slice up and season your meat. Melt the cheese. And grill on a soft tortilla for golden steak quesadillas. Then serve with a cold, crisp Sparkling Ice for the ultimate backyard experience.

Provided by Mission Foods

Categories     Game Day

Time 20m

Yield 4

Number Of Ingredients 11

8 Mission Soft Taco Flour Tortillas
1 lb flank steak
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
2 cups shredded Monterey Jack cheese, divided
2 green onions, thinly sliced
1 cup sour cream
1 tsp lime zest
1 tbsp lime juice
½ cup salsa

Steps:

  • Preheat grill to high; grease grates well. Season flank steak with olive oil, salt and pepper.
  • Grill flank steak for 3 to 5 minutes per side or until instant-read thermometer reads 140°F to 145°F for medium, or until cooked as preferred. Let stand for 10 minutes; slice thinly against the grain.
  • Sprinkle half of the cheese over 4 tortillas. Top evenly with sliced steak, remaining cheese and green onions. Top with remaining tortillas.
  • Reduce grill to medium heat; grill quesadillas for 2 to 3 minutes per side or until golden, crisp and well marked.
  • Meanwhile, in small bowl, combine sour cream, lime zest and lime juice to make a zesty, tangy cream mixture.
  • Cut steak quesadillas into wedges; serve with sour cream mixture and salsa for dipping. Serve with cold Sparkling Ice.
  • • Also delicious served with easy creamy guacamole for dipping. • For even cooking, remove the steak from the fridge 30 minutes before cooking.

Nutrition Facts : Calories calories

BABY FRIENDLY QUESADILLA RECIPE BY TASTY



Baby Friendly Quesadilla Recipe by Tasty image

Here's what you need: tortillas, pesto, avocado, grated cheddar cheese, melted butter, dried italian herbs

Provided by Janani Ram Narayan

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 6

2 tortillas
2 tablespoons pesto
½ avocado, mashed
¼ cup grated cheddar cheese
1 tablespoon melted butter
½ teaspoon dried italian herbs

Steps:

  • On a tortilla, spread pesto, avocado and cheese. Cover it with the other tortilla.
  • Mix the herbs with butter and brush it on the tortillas. Cook on a hot pan, cut and serve.

Nutrition Facts : Calories 357 calories, Carbohydrate 27 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 1 gram

KID-FRIENDLY FLANK STEAK QUESADILLAS



Kid-Friendly Flank Steak Quesadillas image

Top these steak quesadillas with guacamole and salsa as desired.

Provided by Dale Vernal

Categories     Everyday Cooking

Time 2h45m

Yield 5

Number Of Ingredients 15

⅔ cup low-sodium beef broth
¼ cup fresh lime juice
4 tablespoons olive oil, divided
3 tablespoons minced garlic
2 tablespoons apple cider vinegar
2 teaspoons chili-lime powder
2 teaspoons minced onion
1 teaspoon ground cumin
2 pounds flank steak
1 teaspoon salt
1 teaspoon ground black pepper
1 serving cooking spray
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, or to taste
½ cup sour cream, for topping

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Combine beef broth, lime juice, 2 tablespoons olive oil, garlic, vinegar, chili-lime powder, onion, and cumin in a bowl. Whisk together until marinade is completely blended.
  • Heat remaining oil in a Dutch oven over medium-high heat. Pat flank steaks dry and season with salt and pepper. Sear until browned, 3 to 5 minutes per side. Remove from heat, pour the marinade on top, and cover.
  • Bake in the preheated oven until slightly pink center and fork-tender, about 2 hours. Drain liquid from the pot and shred beef with 2 forks.
  • Heat a skillet on the stovetop over medium heat and coat with cooking spray.
  • Lay a tortilla in the pan. Add desired amount of shredded steak and Cheddar-Monterey Jack cheese on top of tortilla and cover with another tortilla. Heat until both sides of quesadilla are golden brown, 2 to 3 minutes per side. Repeat with remaining tortillas, steak, and cheese.
  • Cut quesadillas into eighths and top with sour cream.

Nutrition Facts : Calories 965.1 calories, Carbohydrate 78.1 g, Cholesterol 110.2 mg, Fat 51.2 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 22.1 g, Sodium 1893.7 mg, Sugar 3.2 g

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