Steak & potato quesadilla

Lynn Socko


Another leftover recipe. To make this a healthier dish, use whole wheat flour tortillas, and reduced fat cheese.

If you make these, I promise your house will smell like a Mexican Food Resturant!!

★★★★★ 1 vote
depends of leftover amounts
15 Min
15 Min


1 lb
leftover steak, thinly sliced & chopped
2 medium
refrigerated leftover baked potatoes, shredded
1/2 c
onion & peppers sauted
1 Tbsp
ea. of olive oil & a-1 sauce
10" flour tortillas
grated or sliced cheese, whatever you have on hand.
garnish with salsa, pico de gallo, sour creme, etc.


1Shred cold potatoes, cook in small amount of olive oil. Flip only once after first side is browned.
2Slice, then chop steak into small fine pcs. Warm in skillet with peppers,onion & A-1/olive oil.
3On griddle or in skillet warm one side of tortilla using spray oil only. Flip over, layer cheese, potatoes, meat & cheese again on only 1/2 of tortilla. Fold in half & brown each side till cheese is melted. Serve with sour cream, pico de gallo, salsa, or your favorite topping.

About Steak & potato quesadilla

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican