cateory: cuisine
Steak and Mushroom Quesadillas
Reviews: 198
Ingredients:
- 4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
- 1 ounce sliced red peppers
- 1 ounce sliced green peppers
- 1 ounce sliced yellow onions
- 2 ounces sliced mushrooms
- 1 ounce garlic butter
- 1 (12\") Jalapeno Cheddar or Flour Tortilla
- 3 ounces Monterey Jack and Cheddar Cheese Blend
- 3 ounces Fresh Pico de Gallo (see recipe below)
- 1 ounce Shredded Iceberg Lettuce
- 1 ounce Guacamole
- 1 ounce Sour Cream
- 2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce
- Pico De Gallo:
- 1 pound Diced Roma Tomatoes
- 3 ounces Diced Yellow Onions
- 1/2 ounce Chopped Fresh Cilantro
- Salt, pepper, granulated garlic and fresh limejuice to taste.
How to make
Steak and Mushroom Quesadillas
Steak and Mushroom Quesadillas
- Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.
- Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them.
- Lay the tortilla on a medium heat grill or large sauté pan. Top the tortilla with the cheese, Pico de Gallo, sautéed vegetables and the grilled steak.
- Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
- Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
- Serves 4
Comments for
Steak and Mushroom Quesadillas
Steak and Mushroom Quesadillas
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