Your family and friends will want you to make these again and again! I ‘ve made what I thought were good quesadillas for years – just by layering fresh ingredients between tortillas. They weren’t bad, but I had it all wrong! This recipe blends the perfect flavors and seasonings in a meat and cheese filling that is easy to prepare. It’s also the perfect consistency to “stick” to the tortilla and not fall apart. This will be one of your “go to” recipes — for an appetizer, a quick dinner or just a fun snack!
1 pound sirloin steak or chicken, thinly sliced
1/2 can (4 1/2 oz.) green chilies
3 teaspoons ground cumin
3 cloves garlic, minced
1/4 cup minced sweet onion
1/4 cup minced red pepper
1 tablespoon chili powder
1 teaspoon season-all salt
2 cups Monterrey Jack cheese
4 large flour tortillas
extra-virgin olive oil
1/2 c. fresh cilantro, chopped, 1/2 cup prepared guacamole
1 large tomato, chopped
1/2 c. sour cream, salsa
In a large skillet, drizzle enough extra-virgin oil to coat bottom of skillet – about a teaspoon. Add steak or chicken, chiles, cumin, garlic, onion, red pepper, chili powder and salt. Mix thoroughly and cook over medium heat until fully cooked. Add cheese – I cut into small pieces – and stir until melted. Set aside.
Preheat another large skillet over medium-low heat. Drizzle olive oil and place 1 flour tortilla and fill with 1/2 of meat mixture. There will be enough for two large quesadillas. Place another tortilla on top. Cook for 1 to 2 minutes until light golden brown then flip and cook on other side. If the quesadilla is browning too quickly, turn down to low heat. Repeat steps for the remaining quesadilla.
Cut each quesadilla into 4 pieces and garnish with tomato, sour cream, salsa, guacamole and fresh cilantro.