Texas Sirloin Quesadillas
- 1 pound sirloin, cut 1 inch thick
- 1/2 cup red wine
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 3 large poblano peppers
- 4 tablespoons vegetable oil
- 1 large onion, cut into strips
- 3 1/2 cups Monterey jack cheese, shredded
- 1 cup cilantro, chopped
- 8 large flour tortillas
- Slice steak across the grain into thin slices.
- In a large sealable plastic bag
combine wine, garlic, cumin, chili powder and olive oil.
- Add meat to the bag.
- Seal bag and turn bag to coat meat in the marinade.
- Marinate for 4 hours or overnight.
- Cut poblano peppers in half, remove seeds and veins, and cut into strips.
- Add 2 tablespoon of oil to a sauté pan.
- Add the onion and pepper strips. Sauté until the onion is tender.
- Remove from pan and set aside.
- Heat the remaining oil in the pan.
- Drain the beef and add to the pan. Sauté quickly
to brown the beef, add the onions - peppers back to the pan. Stir fry for 1 minute
- Place a tortilla on a griddle.
- Sprinkle with some of the melted cheese, beef
mixture, cilantro and top with more cheese.
- Cover with another tortilla.
- Grill until cheese melts and tortilla is browned.
- Cut into wedges and serve.
- Repeat with remaining tortillas and beef until it is all gone.
Makes 4 large quesadillas or 32 pieces.
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