Athens Foods | Steak and Peppers Quesadilla Cups
Description Quesadilla fillings in crunchy phyllo shells will add a fun Mexican flair to your next fiesta.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Spoon
- Baking sheet
- Oven
- Stove
Ingredients
- 1 tablespoon olive oil
- 1/4 cup red peppers, cut into thin strips about 1 inch long
- 1/4 cup yellow peppers, cut into thin strips about 1 inch long
- 1/2 cup onions, cut into thin strips about 1 inch long
- 1 tablespoon minced garlic
- 3/4 cup cooked beef (leftover steak or pot roast), cut into thin strips
- 1/4 teaspoon ground cumin (optional)
- Salt
- pepper
- 1 cup pepper jack cheese, shredded
- 2 packages (15 count, each) Athens® Phyllo Shells
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