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Steak and Spinach Quesadilla

with Provolone

what you need:
1 tsp. of extra virgin olive oil
2 oz. lefover fank steak
A big handful of spinach
1- 6inch, whole grain tortilla
1 slice part-skim provolone cheese
directions:
Heat oil in a 12 inch skillet. Add steak and heat until just heated through. Toss in the spinach
and cook until wilted. Remove steak and spinach from the pan. Place one tortilla in the pan and
heat through. Flip the tortilla and place half a slice of cheese on one half of the tortilla.

Layer the steak and the spinach over the cheese and then place another half slice of cheese on
top. Fold the tortilla onto itself to create a half moon. Place a tea kettle or another heavy pot
on top of the tortilla to press it down for about 30 seconds. Flip the quesadilla and do the same
thing on the other side.

Remove quesadilla from the pan and allow to cool before slicing in half. Enjoy with some plain
Greek yogurt and spicy garlic sauce. http://www.simpledish.com/recipes/lunch/steak-and-spinach-quesa-
dilla-with-provolone

page 47 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors