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California Pepper Jack and Beef Quesadilla

California Pepper Jack and Beef Quesadilla

Yields 4 Servings

  • 8 (8-inch) flour tortillas
  • 4 cups (about 16 ounces) coarsely grated California Pepper Jack
  • 2 cans (3 ounces) sliced mushrooms, drained
  • 8 ounces thick-sliced roast beef, cut into thin strips
  • 1 medium green bell pepper, seeded and chopped
  • Salt and freshly ground black pepper
  • 1/2 cup California Cream Cheese, softened
  • 2 tablespoons butter or vegetable oil
  1. Arrange 4 tortillas on a flat work surface. Evenly divide the Pepper Jack, mushrooms, beef, and peppers on each tortilla taking care to leave a 1-inch border around the edge. Season to taste with salt and pepper. Using a spatula, spread 2 tablespoons cream cheese on each of the 4 remaining tortillas and set, cream cheese side down, on top, pressing gently to secure.
  2. In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese begins to melt and tortilla crisps to a golden brown, about 5 minutes. Carefully flip the quesadilla and repeat on the other side. Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,