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Steak and Mushroom Quesadillas 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.

• 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

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