2 pounds skirt steak, tenderized and sliced thin across grain or chopped
2 onions, halved and sliced thin
2 bell peppers, halved, seeded and sliced thin
½ cup olive oil, plus 3 tablespoons for frying
¼ cup tequila or red wine vinegar, if you prefer not to use alcohol
1 nice handful fresh cilantro, finely chopped
1 jalapeño pepper, pith and seeds removed and minced or a pinch of red pepper flakes
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon smoky paprika
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 lime, juiced
3 tablespoons sugar
8 flour tortillas, fajita size
2 cups of your favorite cheese, shredded ( I like fiesta blend)
In a bowl, combine all marinade ingredients and mix well. Place meat in a large zip-lock bag and pour marinade over the steak and seal. Place bag filled with steak in the same bowl you mixed the marinade in and refrigerate for at least 2 hours or more.
Heat a large skillet on medium high heat. Add oil and sauté the meat for 5 minutes. Add onions and peppers and continue to cook until the meat is browned and the vegetables are tender. Season to taste if necessary, with salt and pepper.
Oil another skillet or griddle, lay a flour tortilla and top with desired amount of steak, onions and peppers. Top with cheese and another flour tortilla. When the bottom of the quesadilla is golden brown, flip over holding the top side in place and brown the other side. Use a pizza cutter or large knife to cut into wedges. You can also use large flour tortillas, fill them, as above, fold them in half like a taco. Brown on both sides, remove from heat and cut into wedges. Which ever way you choose, you won’t be sorry you tried this delicious recipe for Carne Asada Quesadillas.
Avocados or Guacamole