Ooey Gooey Fajita Steak Quesadillas
Whenever there's leftover grilled steak, chicken, pork, or shrimp there is an easy go-to leftover meal for the next day's lunch or dinner: tacos or quesadillas! You can add anything you like to these quesadillas and leave out what you don't. When I make them I usually make a few plain cheese quesadillas, a few basic meat and cheese quesadillas, and my favorite "fajita" style quesadillas for me and your daddy. Tip: these quesadillas cook perfectly in a hot pan or in the oven by using my pizza stone!
Ingredients:
Cold leftover grilled steak (or other meat), cut into small pieces
Lots of shredded cheese (I prefer a blend)
Large Tortillas
1/2 of a red and green pepper, chopped
1/2 of an onion, chopped
Diced jalapeños
Preparation:
Place a pizza stone in the oven and preheat to 400 or heat a large skillet on medium-high.
Heat oil in a small skillet to medium-high and add the onion and red pepper.
Stir frequently and cook about 5-8 minutes until softened and slightly blackened on edges.
Assemble your quesadilla but adding a layer of cheese, then some steak, then some onions and peppers, jalapeños, and top with more cheese. Don't overfill.
Add top tortilla and carefully place on hot pizza stone.
Let cook for about 5 minutes, or longer if you like them crispier.
Use a spatula to press the top tortilla down and then remove to a plate to cool.
Use a pizza cutter to cut into quarters once it has cooled a bit.
Serve with your favorite salsa, sour cream, guacamole, etc
To cook in a skillet, build your quesadilla on just on half of 1 tortilla and fold over. Cook 1-2 minutes per side until cheese in the middle is melted through.
