Drip Beef Quesadillas with Dijon Garlic Butter

Preheat oven to 400ºF. Slice peppers and onions into 1/4″ slivers. Heat oil in a large skillet over medium high heat; add peppers and onions. Saute until translucent and slightly browned, stirring as needed; remove from heat. Season to taste with salt and freshly ground pepper.

Meanwhile, in a small bowl combine half of the butter, the Dijon mustard, paprika and minced garlic until well-mixed; set aside. In a medium bowl, mix the pepper jack and cheddar cheeses; set aside.

With the remaining butter, brown the tortillas on a griddle over medium heat until golden brown. (I do them one at a time, 1/2 tablespoon butter per tortilla; watch carefully so they don’t over brown!). Sprinkle each tortilla with pepper jack and cheddar cheese when you place it on the griddle, so the cheese melts slightly. As soon as each tortilla is browned, remove it to a large baking sheet, cheese side up.

Spoon drip beef and sauteed peppers/onions on two of the tortillas. Flip the other two tortillas “cheese side down” over the top; press down slightly. Brush tops with the dijon garlic butter mixture. Bake at 400ºF for 15 minutes or until tops are crispy. Cut into quarters. Serves 4.

Note: You may substitute leftover roast beef or pork for the drip beef, if desired. Also, this is yummy with chipotle mustard instead of the dijon, depending on how spicy you like your quesadillas.