“Knock it off, Napoleon! Make yourself a dang quesadilla!”

I know, I know. It’s been awhile since I’ve posted a blog or a recipe. And yes, the first recipe I post when coming back is yet another Mexican (or Tex-Mex, let’s be honest) recipe. I feel no guilt. Things have been hectic and I needed a little break.

Which, this quesadilla recipe was perfect for those crazy nights of working late and not wanting to work too hard to make dinner. I have since made these quesadilla several times with different fixin’s, including chicken and ground turkey. And every time, it turns out delicious.

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Here’s what you’ll need:

  • Steak, which we had leftover from grilling the night before
  • Onion
  • Peppers
  • Pickled jalapenos (my friend pickled some from my dads garden, they are spicy and AWESOME)
  • Cheese
  • Cilantro
  • Tortilla shells
  • Sour cream
  • Salsa
  • Oil
  • Salt and pepper to taste

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First, start by sauteing the peppers and onions in a little olive oil with a little salt and pepper.

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After you get those cooked up to your liking, add the steak and get it warm, it’s already cooked, so you just want to heat it up.

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Next, assembly. Lay out the meat and veggies on top of a tortilla shell with some cheese and the chopped up pickled jalapenos.

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Top with some more cheese and fresh cilantro (I added a lot of cilantro because I love it. And I was making it for me. And I do what I want.)

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Transfer the stuff to the skillet with a TINY bit of oil (what I had leftover from the veggies was perfect) and add another tortilla on top. After a couple minutes, the bottom should be slightly golden. CAREFULLY, flip it over and cook the other side for a few minutes.

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I place a smaller skillet on top of the quesadilla and press down to get it nice and flat and pressed. Look at that crispy, beautiful color. I love it. I love it so much.

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And there you have it. Slice it up and serve it with some salsa and sour cream. I don’t recommend adding the salsa inside the quesadilla when grilling it, it gets too wet and the tortilla shell won’t get crispy.

Enjoy your quesadilla worthy of Napoleon Dynamite.

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