Fajita Quesadillas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
  • (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
  • While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
  • Remove them to a paper plate to drain.
  • Drain meat and brown in same skillet until done.
  • Remove to paper plate to drain.
  • Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
  • Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
  • Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
  • Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
  • This dinner sounds involved but is actually quite simple and very quick.
  • Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.
  • Enjoy!
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