Fajita Quesadillas

Posted by francis keyser Thursday, June 11, 2009
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 30-35 min.
Cook time: 15-20 min.
Difficulty: 1

That's right! Yet another recipe of our favorite lunch snack, quesadillas! These are a little more work and a bit fancier than your average quesadilla. I would even be comfortable serving them as a dinner appetizer or even a main course at a pot luck style dinner. *Updated photo, filling, dip and instructions 06/22/2010*

Ingredients:
Filling
1/2 lbs of Skirt steak
1/4 cup sweet onion (Juliane)
1/4 cup green bell pepper (Juliane)
1/4 cup red bell pepper (Juliane)
1/4 cup yellow bell pepper (Juliane)
1/4 cup orange bell pepper (Juliane)
3 tbsp cilantro (chopped)
3 tbsp cup lime juice
3 tbsp lemon juice
3 tbsp orange juice
3 tbsp white grapefruit juice
4-6 8 inch flour tortillas
1/3-1/2 cup chipotle cheddar (grated)
1/3-1/2 cup sharp cheddar (grated)
1 tablespoon extra virgin olive oil
fresh crack pepper

Dip
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp buttermilk
2 tsp gold tequila
1/4 tbsp fresh lime juice
1/4 tsp fresh baby dill
1/4-1/2 tsp hot sauce to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
1/4-1/2 tsp red pepper flakes
1/8-1/4 tsp liquid smoke (mesquite)
kosher salt (to taste)
fresh crack pepper (to taste)

Dip
Whisk together all ingredients in a small bowl, cover and chill until ready to use.

Filling
In a seal able container place steak and pour juices over top. Sprinkle cilantro, then vegetables over meat and seal. Place in refrigerator for 20 minutes (and preferably 3 hours) then remove and leave on counter for 10-15 minutes.

Preheat grill to medium high. Remove meat from container and grill each side 3-4 minutes over medium high heat or until done.

While grilling meat strain vegetables and saute them in a medium skillet with olive oil over medium high heat until onions are translucent.

Remove meat from grill and slice into 1/4 inch by 1 1/2 inch pieces.

Mix cheeses together and then spread cheese evenly over 1/2 of each tortilla. Then spread sauteed vegetables and steak over 1/2 of each tortilla. Crack fresh pepper over each one.

Fold tortillas in half and place quesadillas into skillet over medium high heat and cook both sides for a minute or two covered until the cheese is fully melted. Every now and then press down gently with a spatula to flatten. Once cooked move to plastic or glass cutting board and cut into 3-4 equal slices. Repeat until all are finished and serve on plates with our dip, salsa or sour cream.

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