I’m back with yet another tasty quesadilla recipe. I remember as a child going to Chi Chi’s with my family at least once a month until they closed down the location near my house. Sadly, I have not eaten at Chi Chi’s since then, so I was so excited to find this copycat recipe for there Steak & Mushroom quesadilla. This was last nights dinner, and it was a success around the kitchen table. Enjoy!
Ready In: Under 2 hrs
4 ounces skirt steak (marinate in soy sauce, pineapple juice, garlic, salt and black pepper)
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12″) Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce
3 ounces Fresh Pico de Gallo ** see recipe below
***PICO DE GALLO***
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
1 tsp cumin
1 tsp garlic, chopped
Salt, pepper, granulated garlic and fresh limejuice to taste.
Marinate the steak for at least 2 hours prior to grilling. Grill steak to desired doneness. Remove the steak from the grill and slice thinly.
Saute the pepers, onions and mushrooms in the garlic butter until the vegetables are semi-soft.
Lay the tortilla on a medium heat grill or large pan.
Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak.
Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half.
Remove the tortilla from the heat and cut into four wedges.
Place the cut tortilla on a large serving plate and serve with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
PICO DE GALLO Mix all the ingredients and chill.