Friday, May 8, 2009

Steak Quesadillas

Although there are exact amounts for the marinade, everything else is just instructions and can be made with whatever quantities you’d like. I always marinade the steak that I’m going to use in our quesadillas. It might not sound like a Mexican marinade, but we like the taste. (I'm not a fan of taco seasoning.) I use whatever cut of steak I have on hand and slice it thinly, then cut into small pieces or I buy thin cut (milanesa) steak so I just have to chop it up quickly and throw in the marinade.

Your choice of steak
1/4 C. fresh cilantro leaves, chopped
grated zest of 1/2 lemon
2 T. Balsamic vinegar
2 T. olive oil
2 garlic cloves, minced
Chopped onion
Chopped green pepper
Favorite cheese (Cheddar, Mont-Jack, Mexican blend…)

Marinade steak for 1-24 hours. Warm skillet over medium-high heat. Spoon steak out of marinade and into the skillet, discarding liquid. Brown steak until cooked through. Warm large skillet to medium with a small amount of oil in it. To assemble quesadillas. warm tortillas 3 at a time in the microwave for about 20 seconds. Put cheese on half of one tortilla. Then sprinkle with desired amount of steak and vegetables. Sprinkle with more cheese. I don’t like to stuff mine too much since it makes it harder to flip without making a mess, but feel free to fill it with however much you’d like. Fold empty half of tortilla over filling. Place in warm skillet. You can put two quesadillas in the skillet at a time. When first side is brown, flip and brown other side. Remove and eat as is or cut into two or three triangles.

1 comment:

  1. These look super good and a fast fix for a busy night! Thanks!


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