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STEAK QUESADILLA

If you’re planning a Mexican-themed party for this "Cinco de Mayo", and want to try something new and don’t have too much time to cook, this is an option that you can make ahead time and offer as an appetizer to your guests.
Course Appetizers
Cuisine Mexican
Servings 4
Author Mely Martínez - Mexico in my Kitchen

Ingredients

  • 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
  • Optional garnishes:
  • avocado slices or guacamole
  • pico de gallo salsa
  • lime slices
  • Cacique Mexican Cream

Instructions

  • Heat a skillet over medium high heat, and add the vegetable oil. When the oil is hot, add the chopped onion and sauté for about 2 minutes.
  • Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes…
  • Now, make the quesadillas by topping one tortilla first with 1/4 of the cooked meat and then with 1/4 of the Cacique Oaxaca Cheese that has been separated into strings.
  • 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.
  • 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.

Notes

• This is a great way to use leftover grilled meats.
• While making the quesadillas, you can turn your oven on at 250F to keep them warm while you finish cooking the rest of them.
• To reheat, place in a baking sheet on a 300 degree oven, loosely covered with aluminum paper.
• To make this quesadilla you can use rib eye, fajitas or sirloin steak and, of course, a good quality melting cheese. I like to use Oaxaca Cheese from Cacique, so that the quesadillas will have the lovely melted cheese oozing out when you squeeze the tortilla with each bite. Who doesn’t like that, right? Mexican dishes (especially Quesadillas) taste best when using authentic ingredients, and nowadays cheeses like Mexican Quesadilla Cheese, Queso Fresco, and Queso Ranchero are easily available from the Cacique brand.