• 2 ounces sliced lean roast beef
• 4 (8-inch) flour tortillas
• 3/4 cup grated Cabot 50% Light Cheddar cheese
• 2 tablespoons minced red onion
• 1 teaspoon minced fresh thyme
• 1/4 teaspoon ground black pepper
• 3 tablespoons horseradish sauce
• 8 small sprigs fresh thyme (optional)

Divide roast beef among 2 of the tortillas. Sprinkle cheese, onion, thyme and pepper on roast beef. Top each with another tortilla, firmly pressing together. Spray top and bottom of each quesadilla with butter flavor cooking spray. Heat a large nonstick pan over medium-high heat. Cook quesadillas in batches, while gently pressing down with spatula for 3-5 minutes per side or until golden brown. Cut each quesadilla into 4 wedges. Serve warm with a dollop of horseradish sauce and, if desired, thyme sprigs on each wedge.

Recipe created by Cabot Creamery