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Steak and Peppers Quesadilla Cups

Total Time: 0 MIN Makes: 30 Appetizers
Prep Time: 0 MIN Cook Time: 0 MIN

Quesadilla fillings in crunchy phyllo shells will add a fun Mexican flair to your next fiesta.

  • 1 tablespoon olive oil
  • 1/4 cup red peppers, cut into thin strips about 1 inch long
  • 1/4 cup yellow peppers, cut into thin strips about 1 inch long
  • 1/2 cup onions, cut into thin strips about 1 inch long
  • 1 tablespoon minced garlic
  • 3/4 cup cooked beef (leftover steak or pot roast), cut into thin strips
  • 1/4 teaspoon ground cumin (optional)
  • Salt and pepper, to taste
  • 1 cup pepper jack cheese, shredded
  • 2 packages (15 count, each) Athens® Phyllo Shells


Preheat oven to 350⁰F. Heat olive oil in a medium pan. Add peppers and onions. Sauté for about 3 minutes or until soft. Add garlic and beef. Lower heat and continue cooking for 5 minutes, stirring occasionally. Remove from heat. If there is excess oil, drain. Place a teaspoon of cheese in the bottom of each shell. Spoon 1 heaping teaspoon of meat/pepper mixture into each shell and top with more cheese.

Bake for 8-10 minutes. Serve immediately.


Calories 35/ Calories from Fat20/ Total Fat2.5g/ Saturated Fat 1g/ Trans Fat 0g/ Cholesterol 5mg/ Sodium 70mg/ Total Carbohydrate 2g/ Dietary Fiber 0g/ Sugars 0g/ Protein 2g/ Vitamin A 0%/ Vitamin C 0%/ Calcium 2%


MAKE AHEAD: Before baking, filled shells can be wrapped in plastic and frozen. To serve, unwrap and bake per directions (no need to thaw before baking).

VARIATIONS: Can also be made with cooked shredded chicken