Ingredients with Measurements:
- 1 pound thinly sliced steak
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss together the sliced steak, green bell pepper, onion, olive oil, salt, and pepper.
3. Grill the steak and vegetables for 5-7 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender.
4. Remove the steak and vegetables from the grill and let them rest for a few minutes.
5. In a small bowl, mix together the mayonnaise, ketchup, and Worcestershire sauce.
6. Lay out the tortillas and divide the shredded cheese evenly among them.
7. Top each tortilla with the grilled steak and vegetables.
8. Drizzle the mayonnaise mixture over the steak and vegetables.
9. Fold the tortillas in half to create quesadillas.
10. Grill the quesadillas for 2-3 minutes on each side, or until the cheese is melted and the tortillas are crispy.
11. Remove the quesadillas from the grill and let them cool for a few minutes.
12. Cut the quesadillas into wedges and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 620
- Fat: 38g
- Carbohydrates: 32g
- Protein: 38g
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or flank steak.
- You can use any color bell pepper you prefer, such as red or yellow.
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
Variations:
- You can add sliced mushrooms to the grilled steak and vegetables.
- You can add sliced jalapenos for a spicy kick.
- You can use a different type of sauce, such as BBQ sauce or hot sauce.
Tips and tricks:
- Make sure to slice the steak and vegetables thinly so they cook evenly on the grill.
- Don't overfill the quesadillas, or they will be difficult to flip on the grill.
- Use a spatula to press down on the quesadillas while they are grilling to help the cheese melt.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a preheated oven at 350 degrees F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and sour cream.
Garnishes:
- Garnish the quesadillas with chopped cilantro or green onions.
Pairings:
- Serve the quesadillas with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
Troubleshooting advice:
- If the cheese is not melting, try covering the quesadillas with a lid or foil to trap the heat.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145 degrees F to ensure it is safe to eat.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas.
Flavor profiles:
- This recipe has a savory and slightly sweet flavor from the grilled steak and vegetables, with a creamy and tangy sauce.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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