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Blood Orange Quesadillas
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Blood orange juice and a pinch of garlic salt are the only seasonings you need for these fantastic quesadillas! Serves: 8 (as appetizer), 4 (as main dish) Preparation time: 10 mins. Cooking time: 10 for topping; 20 for quesadillas Difficulty: Medium - some experience needed Ingredients | |
½ lb. | sirloin steak |
1 cup | Noble Blood Orange Juice |
1 | onion, chopped |
1 | bell pepper, chopped |
8 | tortillas, (10-12 inches) |
3 cups | grated cheese, (cheddar or Mexican cheese blends work best) |
Garlic salt to taste | |
Cooking oil |
Method
1. Slice steak into small pieces and marinate with the blood orange juice and garlic salt for two hours.
2. Put steak (including juices) in a frying pan and sauté on medium until browned. Remove from heat and pour steak and juice into a bowl, set aside.
3. Sauté vegetables in same pan with a little bit of cooking oil. When almost tender, add steak mixture and simmer until vegetables are tender. Remove from heat.
4. Place tortilla in skillet on medium high heat. Add a layer of cheese (about 1/3 cup) on top and put steak mixture over this with a slotted spoon. Add another layer of cheese on top.
5. When the cheese begins to melt, place another tortilla on top and flip over. Cook until cheese is completed melted and tortilla is browned. Remove from heat and repeat with remaining quesadillas. Slice into quarters or eighths and serve warm.
Tip: A delicious variation on this recipe is to use the steak and vegetables as fajita filling. Cut into thin strips instead of chopping and serve with tortillas, citrus guacamole, and your favorite toppings.
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