BEEF & MUSHROOM QUESADILLAS

Serves: 2

Prep time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS

2 tortilla wraps

2 porterhouse steaks

2 T BBQ spice

Salt and pepper, to taste Olive oil

2 sprigs of thyme

1 clove garlic, halved

175 g button mushrooms, thinly sliced

1 tsp rosemary & thyme spice or vegetable spice

1 cup mozzarella cheese, grated

1 cup cheddar cheese, grated

METHOD

1. Season the steaks with BBQ spice, salt and pepper, and let them sit for 10 minutes. In a pan, heat a little olive oil. Add sprigs of thyme and garlic to the pan. Cook for a minute and add the marinated steaks to the pan. Cook for 2 to 5 minutes on each side, depending on how done you prefer your steaks (cook for 2 minutes if you prefer it mediumrare, or longer if you want it well done). Remove the steaks from the pan and let them rest for 10 minutes, also removing the cooked thyme and garlic.

2. In the same pan, sauté the mushrooms until soft. Season with rosemary and thyme spice, and salt and pepper. Remove from the pan.

3. Slice the cooked steaks into strips. Lay the tortilla on a flat board and cut them into 2 equal halves.

4. On one side of each half-tortilla, arrange grated cheese, beef strips, sautéed mushrooms, and more cheese, and fold up the other end to form a pocket. Repeat the process with the other pieces of tortilla.

5. Heat the tortillas in the pan until the cheese has melted, turning them carefully to heat the other side. You could also pop them in the oven until the cheese has melted. Serve with blue cheese dip or guacamole.