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Name: Texas Size Sirloin Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 1 pound top sirloin well trimmed, cut 1-inch thick; 1/2 cup red wine; 3 cloves garlic minced; 1 teaspoon ground cumin; 2 teaspoon chili powder; 1 Tablespoon olive oil; 3 large poblano peppers; 4 Tablespoon vegetable oil divided; 1 large yellow onion cut into strips; 3 1/2 cups Monterey Jack cheese shredded; 1 cup cilantro chopped; 8 flour tortillas

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INGREDIENTS

1 pound top sirloin ; well trimmed, cut 1-inch thick
1/2 cup red wine
3 cloves garlic ; minced
1 teaspoon ground cumin
2 teaspoon chili powder
1 Tablespoon olive oil
3 large poblano peppers
4 Tablespoon vegetable oil ; divided
1 large yellow onion ; cut into strips
3 1/2 cups Monterey Jack cheese ; shredded
1 cup cilantro ; chopped
8 flour tortillas

Servings

INSTRUCTIONS

Slice steak diagonally across the grain into thin slices. In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to bag. Seal bag and turn to coat meat strips. Marinate in refrigerator for 4 hours or overnight if desired.

Cut poblano peppers in half, remove seeds and veins, and cut into strips. Add 2 Tablespoon of vegetable oil to a hot skillet and saute onions and pepper strips until onions are clear. Remove and set aside. In the same skillet, heat 1-2 Tablespoon vegetable oil and stir fry well-drained, marinated beef over medium-high heat until outsides of strips are no longer pink. Add pepper-onion mixture and stir fry until heated through (about 1 minute). Drain beef, pepper and onion mixture in colander.

Place a tortilla on a large dry griddle or skillet until it begins to brown. Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more cheese. Cover with another tortilla. Turn and grill until cheese melts and tortilla begins to brown. Cut quesadilla in half and serve hot. Garnish with avocado slices.

Kitchen Tip:

You can serve Pico de Gallo and sour cream with this quesadilla.

NOTES

Alert editor

Texas Size Sirloin Quesadillas

1 pound top sirloin well trimmed, cut 1-inch thick
1/2 cup red wine
3 cloves garlic minced
1 teaspoon ground cumin
2 teaspoon chili powder
1 Tablespoon olive oil
3 large poblano peppers
4 Tablespoon vegetable oil divided
1 large yellow onion cut into strips
3 1/2 cups Monterey Jack cheese shredded
1 cup cilantro chopped
8 flour tortillas

Slice steak diagonally across the grain into thin slices.  In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil.  Add meat to bag. Seal bag and turn to coat meat strips. Marinate in refrigerator for 4 hours or overnight if desired.

Cut poblano peppers in half, remove seeds and veins, and cut into strips.  Add 2 Tablespoon of vegetable oil to a hot skillet and saute onions and pepper strips until onions are clear. Remove and set aside.  In the same skillet, heat 1-2 Tablespoon vegetable oil and stir fry well-drained, marinated beef over medium-high heat until outsides of strips are no longer pink.  Add pepper-onion mixture and stir fry until heated through (about 1 minute).  Drain beef, pepper and onion mixture in colander.

Place a tortilla on a large dry griddle or skillet until it begins to brown.  Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more cheese.  Cover with another tortilla.  Turn and grill until cheese melts and tortilla begins to brown.  Cut quesadilla in half and serve hot.  Garnish with avocado slices.

Kitchen Tip:
You can serve Pico de Gallo and sour cream with this quesadilla.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 16 Servings

Calories: 646
Calories from Fat: 234 (36%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 3.4g
Cholesterol 39mg		12 %
Sodium 1058.9mg		37 %
Potassium 398.9mg		10 %
Total Carbohydrate 74.2g		22 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 69.5g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 646

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