Prep 15 mins
Cook 15 mins
Just in time for Cinco de Mayo! I found this quick, easy, delicious recipe in the Chicago Tribune...it's a Wolfgang Puck recipe. This recipe can be 'tuned' to your liking by using different cheese, using chicken instead of beef, etc. Use a good quality fresh salsa from the store's refrigerated case and be sure to drain off the excess liquid so that your quesadillas aren't soggy. The sirloin steak can be either grilled or broiled, it's up to you....I couldn't add that info down below, the editor wouldn't take it.
- 4 (12 inch) flour tortillas
- 3⁄4 cup shredded cheddar cheese
- 8 ounces sirloin steaks, cooked and thinly sliced
- 1 jalapeno, minced
- 1⁄2 cup prepared salsa, drained of excess liquid, plus more for serving
- 1 tablespoon vegetable oil
- fresh cilantro stem
- Place 2 of the tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla.
- Divide the steak evenly between the 2 tortillas; sprinkle with jalapeno to taste. Spoon 1/4 cup of salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla and press down firmly with your hands to seal.
- Heat a large skillet over high heat; add 1 1/2 tsp of the oil and swirl to coat the bottom. Lower heat to medium; carefully transfer one of the quesadillas to the pan. Cook until the bottom tortilla is golden brown, about 2 minutes.
- Carefully slide the quesadilla onto a dinner plate, invert another plate over it. Hold them securely together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeating with remaining quesadilla.
- Cut quesadillas into 8 to 10 wedges; transfer to a serving platter and garnish with more salsa and cilantro sprigs.