Inspired a bit by the ideas behind a Philly cheesesteak, I took my leftover grilled filet mignon, sautéed onion and sweet pepper strips, and filled tortilla shells to the brim with that and a mess of cheese. For Saturday lunch, I scarfed that down so fast I burned my mouth up a bit. But it was freakin' delicious.
Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.
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