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


  1. 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.
  2. Cut poblano peppers in half, remove seeds and veins, and cut into strips.
  3. 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 aside.
  4. 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.
  5. 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.
  6. Repeat with remaining tortillas and beef until it is all gone.
  7. Cut into wedges and serve.

Yield: 4 large quesadillas or 32 pieces