2 ounces sliced lean roast beef
4 (8-inch) flour tortillas (soft taco size)
3 ounces Cabot Sharp Lite50 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)
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.