Steak Kebabs With Quesadillas
Steak Kebabs With Quesadillas

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, steak kebabs with quesadillas. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Transfer to a plate and let rest. Transfer to a plate and let rest. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges.

Steak Kebabs With Quesadillas is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Steak Kebabs With Quesadillas is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook steak kebabs with quesadillas using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steak Kebabs With Quesadillas:
  1. Prepare 2 cup Fresh cilantro
  2. Make ready 3 Scallions
  3. Take 2 Limes (1 cut into 8 wedges, 1 squeezed)
  4. Prepare 1 tbsp Red wine vinegar
  5. Make ready 1 tsp Worcestershire sauce
  6. Take Kosher salt and black pepper
  7. Take 1/4 cup Extra virgin olive oil
  8. Prepare 1 1/4 lb Beef tri-tip steak
  9. Take 2 Burrito size flour tortillas
  10. Take 1 1/2 cup Shredded pepper jack cheese
  11. Prepare 16 small romaine lettuce leaves
  12. Get 1 Mango, peeled, pitted and sliced

Preheat the grill to medium high. With the motor running, Poor in the olive oil and purée until combined, scraping. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices. This Steak Quesadilla is one of my family favorites Tex-Mex dish.

Instructions to make Steak Kebabs With Quesadillas:
  1. Preheat the grill to medium high. Make the salsa Verde: pulse 1 3/4 cups cilantro, scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, Poor in the olive oil and purée until combined, scraping down the sides as needed. Season with more salt and pepper.
  2. Poke the steak all over with a fork to tenderize it, then cut into 1 inch cubes; toss with 2 tablespoons of the salsa Verde and season with salt and pepper. Thread on 28 metal skewers, finishing each skewer with a lime wedge; set aside.
  3. Tear off a 16 inch piece of foil. Place one tortilla on the left side of the foil; top with cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
  4. Brush the grill grates with all of oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa Verde, the quesadilla wedges and mango slices.

Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices. This Steak Quesadilla is one of my family favorites Tex-Mex dish. It's perfect meal to pair with Salsa Fresca and Guacamole. Repeat these steps with the remaining tortillas. Remove steak from the grill and cool slightly; cut into bite-size pieces.

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