
Philly Quesadilla

Philly Quesadilla
Servings: 12
Servings: 12
Grill peppers, onions and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm.
Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
Blend eggs, salt and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm.
For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on Panini press until cheese is melted. Cut in half to serve. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product.
olive oil |
2 tbsp.
|
red bell pepper, thinly sliced |
12 oz. (2 cups)
|
onion, thin sliced |
12 oz. (2 cups)
|
garlic, minced |
2 tbsp.
|
basil, dried |
1 tbsp.
|
Salt and pepper, to taste | |
Philly steak slices (12, 2.5 oz. slices) frozen |
1 lb., 14 oz.
|
eggs |
2 lb., 10 oz.* (24 large)
|
salt |
2 tsp.
|
lemon-pepper blend |
1 1/2 tsp.
|
provolone cheese slices |
24 (0.75 oz. ea.)
|
flour tortillas (8- to 9-in. size) |
12
|