Roast Beef-n-Cheese Quesadillas

Name: Roast Beef-n-Cheese Quesadillas
Yield: 4
Ingredients: 2 ounces sliced lean roast beef; 4 (8-inch) flour tortillas (soft taco size); 3 ounces Cabot Lite50 Sharp Cheddar, grated (about ¾ cup); 2 tablespoons minced red onion; 1 teaspoon minced fresh thyme; ¼ teaspoon ground black pepper; Butter-flavored cooking spray; 3 tablespoons horseradish sauce; 8 small sprigs fresh thyme (optional)

Servings

4

Ingredients

2 ounces sliced lean roast beef
4 (8-inch) flour tortillas (soft taco size)
3 ounces Cabot Lite50 Sharp Cheddar, grated (about ¾ cup)
2 tablespoons minced red onion
1 teaspoon minced fresh thyme
¼ teaspoon ground black pepper
Butter-flavored cooking spray
3 tablespoons horseradish sauce
8 small sprigs fresh thyme (optional)

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Directions

DIVIDE roast beef among 2 tortillas. Top each with half of cheese, onion, minced thyme and pepper. Press remaining 2 tortillas firmly on top. Lightly coat top and bottom of each quesadilla with cooking spray.
HEAT 8-inch nonstick pan over medium-high heat. Add first quesadilla and cook, pressing down gently with spatula, until golden on underside, 3 to 5 minutes. Turn over and cook until golden on second side and cheese is melted, 3 to 5 minutes longer. Cut into 4 wedges. Cook and cut remaining quesadilla.
SERVE each wedge topped with dollop of horseradish sauce and thyme sprig, if using.