Steak Quesadillas
1 Tb. vegetable oil
1/2 cup white onion, finely chopped
1 lb. fajita, sirloin or rib eye steak, finely diced.
Salt and pepper to season steak
8 medium size, flour tortillas
1 (12 oz) Oaxaca Cheese package
1 bell pepper chopped
some mushrooms chopped
1. Heat a skillet over medium high heat, and add the vegetable oil. When the oil is hot, add the chopped onion, bell pepper and mushrooms and sauté for about 2 minutes.
2. Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes.
3. Now, make the quesadillas by topping one tortilla first with 1/4 of the cooked meat and then bell pepper, onion, mushrooms and then with 1/4 of the Cacique Oaxaca Cheese that has been separated into strings.
4. Top with another tortilla and, with the help of a wide spatula, place on a preheated griddle or comal. (I don't grease the griddle, but if you want to you can add a teaspoon of oil for each quesadilla) Press gently to seal the tortillas.
5. Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots and the cheese will have melted. Repeat this process with the rest of the quesadillas.
Edited by
NeonMidnight
on Tue 04/11/17 09:01 PM