Boursin Steak Quesadillas

If you’ve never had Boursin cheese before, run to the store and pick up one of those teeny 5.2 ounce boxes.  Before you know it, you will have finished off the entire box by yourself and wonder what just happened.  It’s a creamy, crumbly cheese that comes in a variety of different flavors and can be utilized in almost any type of meal from breakfast to sweets.

I was flipping through my cookbooks and came across this unique recipe that looked simple enough and only required a few ingredients.  Having never made a quesadilla before, it was much easier than I imagined!

Prep your steaks by patting them dry and seasoning them with salt and pepper.  Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat until just smoking.

Cook the steaks until well browned, 3 to 5 minutes per side.

Transfer the steaks to a plate and let them rest for about 5 minutes.  Trim off the fat and slice the meat thin, against the grain.

Meanwhile, combine the Boursin, cheddar, 1/2 teaspoon of salt and 1 teaspoon of pepper in a bowl.  Spread one-quarter of the cheese mixture evenly over half of one tortilla, leaving 1/2 inch border around the edge of the tortilla.

Top with peppers, scallions.

Then add the sliced steak and fold the tortilla over the filling, pressing down firmly to secure.

Repeat with remaining 3 tortillas and filling.

Wipe out the excess oil from the skillet you used to cook the steaks.  Add 2 quesadillas to the skillet and cook over medium-high heat until golden and crisp, 1 to 2 minutes.  Flip them and continue to cook them about 1 to 2 minutes more, until the cheese is sufficiently gooey.

Transfer to a cutting board and cut into wedges to serve.  Enjoy!

mmmm, boursin gooeyness!


  • 2 strip steaks, about 1 inch thick
  • 1 tablespoon vegetable oil
  • 1 (5.2 ounce ) package Boursin cheese, crumbled (Garlic and Herb is yummy!)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 (12 inch) flour tortillas
  • 1/2 cup jarred roasted red peppers, drained and sliced thin
  • 4 scallions, sliced thin
Serves 4
Original Recipe, America’s Test Kitchen, Best Simple Recipes

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Categories: Meat, Recipes

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One Comment on “Boursin Steak Quesadillas”

  1. August 8, 2011 at 9:41 am #

    That meat looks beautiful. I love quesedillas, so delicious! I do Indian ones with curries sometimes, filled with cheese and spring onions and in a chapati not a wrap.

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