Steak Quesadillas
Serve these spicy little Tex-Mex sandwiches with more salsa, chopped tomato, sour cream, and guacamole, along with some fresh fruit.
SERVES 4–6
INGREDIENTS
- 2 cups sliced cooked Spicy Grilled Flank Steak
- ½ cup salsa
- 1 4-ounce can diced green chilies, drained
- 2 cups shredded Pepper Jack cheese
- 12 10-inch flour tortillas
Slice steak across the grain and combine in medium bowl with salsa and green chilies.
Place six tortillas on work surface and divide steak mixture among them. Top with cheese and remaining tortillas.
Heat griddle or skillet over medium-high heat. Cook quesadillas, pressing down with spatula and turning once, until tortillas begin to brown and cheese melts, about 4 to 7 minutes. Cut into quarters and serve immediately.
Guacamole
To make your own guacamole, combine 2 mashed avocados with ¼ cup mayonnaise, 2 tablespoons fresh lemon or lime juice, ½ teaspoon salt, dash cayenne pepper, a dash of hot sauce, and 1 chopped tomato. Blend well and put into small bowl. Press plastic wrap onto the surface and refrigerate for 2 to 4 hours before serving.
