The Quesadilla: Simply Scrumptious

Jalisco, Mexico

Arrachera8

If I had to choose one type of cuisine to eat for the rest of my life it would probably have to be Mexican food, I’d better as I live in this beautiful country of Mexico. I mean could I ever get tired of that fresh, deliciously seasoned zesty flavor? And the quesadilla, who doesn’t want to live on them? Right up there with the taco. Take a simple tortilla, layered generously with cheese, pan fried to a crisp golden brown and you get something truly scrumptious. So should we take it to the next next level, stuff it not only with cheese but with sautéd peppers, onions, garlic, steak or chicken. Now we’re talking a fully loaded quesadilla,  filled with awesome flavor and cheesiness. So grab your apron, make your choice (steak, chicken or both) and let’s get making some of these babies.

Arrachera9

Ingredients:

  • 1 lb of Skirt steak or boneless chicken breast
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • Salt and pepper to taste
  • 3 tbsp Olive oil
  • 2 assorted bell peppers

Arrachera2

  • 1 red onion, diced
  • 2 cloves of garlic, crushed
  • 2 fresh squeezed limes
  • 3 cups of shredded cheddar and monterey jack cheese
  • Large flour tortillas
  • Brushing butter for tortillas

Chicken1

Instructions:

  • Season steak or chicken with chili powder, cumin, salt and pepper
  • Grill or sauté meat in 1 tbsp olive oil in non-stick skillet over medium-high heat
  • Cook, turning occasionally until fully cooked through, about 6 minutes
  • Cool and slice
  • Transfer to a medium mixing bowl

Arrachera3

  • Saute veggies in remaining oil in same skillet
  • Add bell pepper and red onion, saute until tender
  • Add in garlic during last 1 minute
  • Transfer to bowl with steak or chicken
  • Toss in squeezed lime

Arrachera5

  • Brush top side of tortillas with melted butter
  • Wipe skillet clean with paper towels
  • Heat skillet over medium heat
  • Toss cheeses together
  • Assemble quesadillas in skillet
  • Cook until bottom is golden brown, then flip and toast the other side

Arrachera4

Repeat until all your filling mixture and cheese is gone. Cut each quesadilla into 3 or 4 wedges. Serve warm with sides of beans, guacamole, sour cream or desired toppings. Plus lots of salsa for dipping.

Enjoy!Arrachera6

Signature

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s