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.
Here’s what you’ll need:
- Steak, which we had leftover from grilling the night before
- Pickled jalapenos (my friend pickled some from my dads garden, they are spicy and AWESOME)
- Tortilla shells
- Sour cream
- Salt and pepper to taste
First, start by sauteing the peppers and onions in a little olive oil with a little salt and pepper.
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.
Next, assembly. Lay out the meat and veggies on top of a tortilla shell with some cheese and the chopped up pickled jalapenos.
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.)
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.
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.
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.