Texas Sirloin Quesadillas
- 1 pound sirloin, cut 1 inch thick
- 1/2 cup red wine
- 1 teaspoon ground cumin
- 2 teaspoons 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
- Add 2 tablespoons of oil to a sauté pan. Add the onion and pepper
strips. Sauté until the onion is tender. Remove from pan and set
- 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 more.
- 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.
- Repeat with remaining tortillas and beef
until it is all gone.
- Cut into wedges and serve.
Yield: 4 large quesadillas or 32 pieces