Quesadillas with leftover steak

1 small spring onion, finely chopped 1 tbsp olive oil 1/2 red bell pepper, finely chopped 1 tomato, diced ½ clove garlic, minced ½ tsp smoked paprika 1 cooked steak, sliced thin 2 medium tortillas 100 g shredded cheddar 1 chopped fresh coriander

For serving

2 tbsp strained yogurt ½ tsp smoked paprika

Heat a pan with olive oil and sauté the pepper, spring onion, garlic, and paprika for 2–3 minutes.

Add the steak and tomato, stir, and heat for 1 minute.

Remove from heat and stir in the chopped coriander. Mix well.

Transfer the mixture to a bowl.

In the same pan, place one tortilla. Sprinkle half of the cheddar and spread the filling over it.

Top with the remaining cheddar and cover with the second tortilla.

Cook in a non-stick pan for 2–3 minutes per side, until golden and the cheese melts.

Cut into triangles and serve with yogurt and smoked paprika.

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Quesadillas with leftover steak

Servings

Preperation

Cooking

Waiting

For serving

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