Spicy Skirt Steak Quesadillas

Beef, chicken, steak, fish and vegetable quesadillas are all popular in Mexican cuisine. "Queso" means cheese in Spanish and "quesadilla" means a tortilla containing cheese as well as the other filling. Traditional Mexican quesadillas are made with corn tortillas but a lot of variations use flour tortillas instead.

These steak quesadillas use the traditional quesadillas ingredient of skirt steak which is marinated in lime juice, cheese, salsa and corn tortillas. This is a steak and cheese quesadillas recipe which is baked in the oven rather than fried, resulting in a crispy, golden brown quesadillas.

A Simple and Spicy Steak Quesadillas

Ingredients -

2 tablespoons fresh lime juice
1 ¼ lbs skirt steak
4 tablespoons olive oil
12 corn tortillas, 6 inch diameter
1 ½ cups salsa
2 cups grated hot pepper Monterey Jack cheese
Salt and black pepper

Preparation:

Place the steak in a glass bowl and sprinkle the lime juice, salt and pepper over both sides. Leave it to stand for a hour, turning occasionally.

Preheat the oven to 375 degrees F.

Heat a tablespoon of the olive oil in a skillet over a high heat and sauté the steak until done. This will take 3 minutes per side if you want it rare.

Put the steak on a cutting board. Leave it for 5 minutes then slice it into thin strips.

Brush 4 tortillas with oil and place them oil side down on 2 baking sheets. Spread 1 tablespoon of salsa and ¼ cup of cheese on each tortilla. Top them with a second tortilla. Spread each which ¼ of the steak, ¼ cup of cheese and a tablespoon of salsa. Press the third set of tortillas on to the stack. Brush the tops with oil.

Bake the steak quesadillas for 10 minutes.

Turn them with a metal spatula and bake until they are golden and hot through.

This will take another 10 minutes. Transfer the quesadillas to serving plates and cut them into wedges.

Serve with the rest of the salsa.

(Serves 4 as a Main Course or Makes 8 Appetizers)

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