Steak and Spinach Quesadilla

So I think it’s safe to say that we’re just a little sick of beef around here. We’ve eaten so many cheese steak sandwiches lately that I feel like I’m going to start moo-ing uncontrollably any second now. And poor Dan, who is forced to eat everything I cook while I sit and stare at him with big puppy eyes (“so, how is it???”), has definitely started looking a little nauseous when he sees me pulling out the tupperware full of leftover prime rib every night. I feel bad, but I refuse to let $60 worth of meat go to waste, so we’re just going to have to suck it up and soldier on. There are worse fates than being forced to eat prime rib every day. Sigh.

Variety is the spice of life, and I’m not out of ideas for using up my leftover meat just yet. I figured we’d eaten a few too many prime rib sandwiches lately, so I thought I’d change things up and go Mexican with our next meal. Hello, steak and spinach quesadilla! The different flavors and textures were a welcome change. Wrapped in a flour tortilla with spinach and cheese, and eaten with tangy pico de gallo and cool sour cream, the prime rib wasn’t quite so overwhelming. Even as over-beefed as we were, this quesadilla was so good we ate every bite!

Steak and Spinach Quesadilla

Ingredients:
– 1 large flour or wheat tortilla
– 1 cup shredded Mexican cheese
– 1/2 cup baby spinach
– 1/2 cup prime rib, chopped

Steps:
(1) Place tortilla in a wide skillet or pan on medium heat.
(2) When the side touching the skillet is hot, carefully flip it over so that the other side can toast.
(3) Layer 1/2 of your shredded cheese on one half of your tortilla round, leaving the other half-moon shaped side bare.
(4) As the cheese starts to melt, top with spinach and chopped steak.
(5) Layer on the rest of the cheese, and fold your tortilla in half, pressing down firmly so that your cheese can melt together and seal the quesadilla. Cook about 1 minute, or until the bottom of your quesadilla is toasted and slightly browned.
(6) Carefully flip your quesadilla over so that the other side can get toasty.
** At this point I set a heavy pot on top of my quesadilla to really press it down.
(7) Once your cheese is completely melted and your meat is heated through, slide your quesadilla onto a chopping board and cut into 4 slices.
** If you really want to make sure everything is gooey and hot, you can stick it into the oven at 350 for 5 minutes.
(8) Plate, serve, and enjoy!