SPRING
This recipes serves 2—if you double it, you’ll need a large pan to fit all the meat.
Serves 2
6 ounces skirt steak, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 clove garlic, minced
Salt and black pepper
2 tablespoons olive oil, divided
1 small onion, thinly sliced
1 small red pepper, thinly sliced
4 burrito-size flour tortillas
1 cup Monterey Jack or cheddar cheese, shredded
Garnishes
Sour cream
Salsa
1. In a small bowl, combine steak slices, Worcestershire, lime juice, garlic, salt and pepper. Let marinate 15 minutes.
2. Warm 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onions and peppers, season with salt and cook 10 minutes, until softened and golden, stirring often. Drain liquid from meat; add meat to the skillet and cook 5 minutes, until browned, stirring. Remove to a plate.
3. Warm half of remaining 1 tablespoon oil in the same skillet over medium heat. Add a tortilla; top with half of meat mixture. Sprinkle with half of cheese. Top with tortilla; cook until lightly browned, about 2 minutes. Carefully flip; cook the other side until the cheese is melted and the tortilla is browned. Slide the quesadilla off the skillet; sprinkle with salt and cover with foil to keep warm.
4. Place the skillet back over medium heat; add remaining olive oil. Repeat steps with remaining tortillas. Serve with sour cream and salsa.
TIP: Get 2 skillets going at once and the quesadilla cooking will be done in half the time.