Dry the steak with a paper towel and generously sprinkle with salt and pepper on both sides. Plus, the pan retains heat, so your filling won’t get cold or soggy in the minutes it takes to gather everyone around the table. Save my name, email, and website in this browser for the next time I comment. I’m not very knowledgable when it comes to freezing food. Add bean and corn mixture and taco seasoning, stir, and cook 1-2 minutes. Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! The flavors of a Philly cheesesteak sandwich in a gloriously crispy quesadilla! You may be able to find more information about this and similar content at piano.io, Try These Latkes with Caramelized Onion Sour Cream, 25 Cranberry Recipes for Every Meal of the Day, Simple Roasted Butternut Squash Soup Is So Good, Bobby Flay's Beef Skewers Are Very, Very Good, Make a Special Christmas Eve Dinner This Year, Try This Yummy Roasted Garlic and Pumpkin Hummus, Beef Steak (New York Strip Works Best—I Used Half-pound Steaks), Erica is the creator and writer of the blog. Just look at that ooey gooey cheesey goodness! We value your privacy and promise to never spam you. Add a little of the chicken mixture then top with more cheese. This takes some getting used to—I still have a nagging feeling that my cast iron skillet isn’t clean after I use it. Those look wonderful! Preheat a nonstick skillet and add butter. Easy Skillet Chicken Quesadillas. So get your skillet out, crack an egg, and some flour tortillas. Bake for 8 minutes. I chose a New York strip steak, but I have also used a sirloin steak, or you could use a flank steak if you prefer. Regular, non-enamel cast iron skillets should be rinsed with hot water or scrubbed with coarse salt; once dry, the skillet should be coated with a thin layer of cooking oil. This sounds really good, I am a meat eater, and want to possibly add chicken to this, I wonder how this would work by baking? If you don’t know what you’re doing, you can end up with a quesdilla that’s burnt on the outside and still cold in the middle. These quesadillas are an excellent way to use up any leftover chicken. Season with salt and pepper to taste. Cook until the chicken is hot. To make this recipe start with a small bowl and whisk one egg at a time. I use just a little bit of oil to get them perfectly crispy on the outside. Let the egg sit for 20-30 seconds so it can turn a little bit solid. Take a moment to marvel at all that lusciousness going on inside. Once hot add one sliced bell pepper and one sliced white onion. I’ve finally replaced my last few pieces with cast iron and I’ve learned a few things along the way: The biggest hurdle for me in switching to cast iron was the cost. Nutritional Info . Once hot add one sliced bell pepper and one sliced white onion. Oh the bliss! I’m passionate about getting it right. Be careful as a tortilla can burn very easily. Remove the veggies from the pan and wipe out the pan. Hi, love your blog and this recipe, thank you! But she always heated the cast iron to hot before she began cooking. Use our top 10 fajita recipes for inspiration! I just wanted to make a comment about cast iron…I’m hooked on them too! Or one that’s nice and warm in the center but still soggy on the outside. Note: Every product is independently selected by our editors. Return pepper mixture to pan and heat through. Cook for another 20 seconds or until the cheese has melted. Every item on this page was chosen by The Pioneer Woman team. If I make these and cut then into wedges, do you think that I can then freeze the wedges? Servings Per Recipe: 4 Amount Per Serving Calories: 281.1. The Oh My Veggies Guide to Freezer Cooking, Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes, Lentil and Roasted Root Vegetable Strudel, Best Kitchen Appliance Deals for Amazon Prime Day – 2020, Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower. Heat one teaspoon of oil in a medium cast iron skillet over medium heat; swirl to coat. Return pepper mixture to pan and heat through. As an Amazon Associate, I earn from qualifying purchases. The ingredients here are really simple: steak, onions, peppers, cheese. Fold the tortilla omelet in thirds like you would wrapping a gift. This is delicious and very good for your health. By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Hi! Fold over the tortilla and brush the top side with olive oil. Today we are using tortillas in a savory recipe. You can make this four-person meal for less than $25. It makes cooking quesadillas this way, very easy. DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS INTO YOUR INBOX! In a cast iron skillet over medium heat add two tablespoons of olive oil. If you give these Cheesesteak Quesadillas a try, make sure to come back and tell me what you think of them! Quesadillas are one of those foods that are so easy to make, yet so easy to get wrong. Your email address will not be published. cast iron are gosh 50+ years old and have been used almost daily. Non-stick cookware made for easy clean-up! Lower heat to medium low and saute for about ten minutes to let the bell pepper and onion soften a bit. Place approximately ¼ cup of the black bean mixture in the center of a tortilla. Disclaimer: Although I bought almost all of my cast iron cookware myself, Le Creuset sent me a few pieces to finish out my set. Meanwhile, assemble your quesadilla. Turn the heat up to high. Add a good amount of avocado oil. Remove to a … Cook two quesadillas at a time, 2-3 minutes per side, until tortilla is crisp and cheese is melted. Calories: 604; Fat: 36g; Carbs: 30g; Protein: 36g; Sign me up for the weekly recipe newsletter via email. Stir well. It was pretty much the best invention ever, right? Well, I should have read the little booklet that came with my cookware—cast iron retains heat better than other cookware, so you need to keep the temperature a little bit lower than you would with your non-stick cookware. Lay a flour tortilla down flat and sprinkle half of it with cheese. (Stick cookware?) Just leave it out or replace it with turkey. (If you're in hurry AND feeling lazy, use this Skillet Recipe — you can skip the stovetop part and go straight into a 400˚F oven after adding sauce and toppings. Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. In the same cast-iron skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. They were easy and flavorful. Notify me of follow-up comments by email. She said she did this for a couple weeks to make sure it was fully seasoned, after that, she never had to do it again. Since cast iron tends to be a little bit pricier, it’s been an ongoing process, one that began before I even started blogging. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 minutes. How to make egg quesadilla. Season the egg with salt and pepper. I like to cook my steak until it reaches about 135ºF in the thickest part. Give your nachos a Philly cheesesteak twist. You can use a variety of shredded cheeses or a combination of cheese in your quesadilla like: Besides the ham, you can add a number of great ingredients to your egg quesadilla like: If you like this quesadilla recipe take a look at these other quesadilla recipes: Have fun trying this tasty egg quesadilla! Our top-rated recipe for chicken fajitas relies on just three simple steps: marinate, cook and eat! Just know that you won’t achieve the same (glorious) results. Once hot add the sliced bell pepper and onion. While the skillet preheats, mix together black beans and corn. Thanks for the recipe and for your advice on freezing them! Gently flip and bake for 8 minutes more. The filling should be crisp and slightly browned. Divide mixture evenly onto one half of each tortilla; fold top of tortilla onto filling. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. If you’re making fajitas for a vegetarian crowd, amp up the peppers and onions, then add chickpeas, cactus, squash or tofu. Stir in cilantro and the juice of 1 lime wedge. As long as they’re thawed when you cook them, the centers should be warmed through and the tortillas should get crispy just like if they weren’t frozen.
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