Steak Quesadillas

Steak Quesadillas

3 Tbsp oil
1 1/2lbs chuck roast

1 package fajita season (McCormick is gf)

1/4 cup water

corn tortillas

shredded cheddar jack cheese

sliced onions

sliced bell peppers

lime juice

Slice beef, going against the grain. (Semi-frozen beef is easier to slice) Cut slices into strips. Heat 2 Tbsp oil in large skillet over medium high heat. Add beef. Cook and stir for 3 minutes or until no longer pink. Add season packet and water. Cook and stir until water is gone. Remove from heat. In separate skillet, heat 1 Tbsp oil. Add sliced peppers and onions and saute for 2 minutes or until just barely tender. Remove from heat.

On large griddle, heat a small amount of oil. Make quesadillas by layering corn tortilla, steak strips, peppers, onions, and cheese. Sprinkle a little lime juice and add another corn tortilla to top. Let it cook on one side until cheese is melting and tortilla is a little crispy. Flip and cook on other side for a few minutes. Remove and serve immediately, preferably with salsa, sour cream and guacamole.

There are many ways you can vary this. Use chicken instead of beef, slow cook the beef in a crock pot with a jar of salsa, omit the veggies, add different veggies, etc. The constants are the corn tortillas and cheese, cooked over a hot griddle to get the tortillas just a little crispy. Yum.