Copycat Chi Chi’s Steak and Mushroom Quesadillas

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!
Serves: 4
Ready In: Under 2 hrs

Ingredients:
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.

Directions:
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.

13 thoughts on “Copycat Chi Chi’s Steak and Mushroom Quesadillas

  1. Debbie says:

    I am looking for a recipe for Chi Chi’s diablo sauce. I would love to hear from someone who knows how to make it.

  2. Hi Ron,
    I enjoy all of your great information that you send out each week! Ihave even sent this Website address to a friend of mine in Puerto Rico.
    I wish you; and your family, and staff a very Happy New Year!

    The Best,
    Margo Roper

  3. midknight240 says:

    I haven’t tried this recipe yet, I actually have the ingredients to make it tomorrow, but I would suggest using two tortillas to make it more stable. I would also add chili powder or cumin to the marinade for the steak just for the added flavor.

  4. I wish you would post the recipes with measurements instead of weights. I don’t have a kitchen scale and would like to know how these weights translate into measurements ie: Tbs, tsps, cups, etc. “v.s” ounces Please e-mail me with info. Thanks

  5. Marilyn says:

    To Melaney:

    It’s very useful to know:

    1 cup equals 8 ounces or 16 tablespoons. So there are 2 tablespoons to 1 ounce and 4 tablespoons to 1/4 cup.

  6. Sherree says:

    I would love to have a recipe for the Chi Chi’s seafood enchilada’s … they were great … they have closed the Chi chi’s by us too …

  7. L. Marino says:

    Just a note on the skirt steak marinade: they marinated their grilling meats in their margarita mix without the alcohol. It was a special mix made for them from coca cola bottling co. and they did not add cumin to the pico.

  8. L. Marino says:

    Also: about the seafood enchiladas (loved them so much; they used a bagged mix that water was added to (came from commisary)and then light sherry was added. You could probably make a basic cream sauce blushed with tomato paste to which a seafood stock was added. The filling was ordinary surimi crabmeat with the sauce mixed in, then rolled in flour torts and baked with the sauce over top. People think it was cheese sauce but it wasn’t.

  9. L. Marino says:

    One more thing right now! I have the recipe for special sauce, verbatim; diablo sauce was this with habenero added. I will keep my eye out on this blog if you still want the recipe(s)I have lots of their recipes, many of which are still in my head from memory and they really work good at home but they are time consuming. I love to cook and share recipes!!

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