Wednesday, February 27, 2013Steak Quesadillas- corn tortillas- cheese (any cheese you want, I used Muenster here because it was on sale)- taco meat (in Mexican grocery stores they have beef cut into tiny cubes, labeled as "taco meat")- salt and pepperSeason the meat liberally with salt and pepper. In a large skillet brown the meat, working in batches if necessary. Set aside on a paper towel to absorb excess fat.
Using the same skillet (on medium-low heat) place one corn tortilla topped with a couple slices of cheese and a small pile of the browned meat. Top the meat with another tortilla, press down on it lightly to help it stick. Let the cheese melt slightly before flipping the quesadilla. It should be lightly charred/browned. Once flipped let it sit on the skillet about a minute to fully melt the cheese before removing to a plate.
Cut the quesadillas in half to serve.Serve warm.