Quesadillas are kind of the bomb. I mean you can choose so many different flavors [cheesesteak, jalapeno popper steak, chicken, bacon, & avocado, bbq chicken & pineapple, and copycat taco bell chicken] and they are typically very easy and quick to make. What I love about this particular quesadilla recipe is that the flank steak goes into the crockpot and by dinnertime, you get this ridiculously delicious filling for the quesadillas. Unbelievably good!
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What you need:
- 1 1/2 lb. flank steak
- 1 can chipotle peppers in adobo sauce
- 4 green onions, diced
- 1 cup cilantro, chopped
- Juice of 1 lime
- 3 Tbsp. salsa
- 1/2 red bell pepper, diced
- 2 cups Mexican blend cheese
- 8 tortillas
- Salt and pepper
- Put steak, 3 or 4 chipotle peppers, 3 to 4 Tbsp. adobo sauce, green onion, half the cilantro, lime juice, salsa, and salt and pepper into your slow cooker. Cook on high for 4 to 5 hours, flipping it about every hour.
- Shred the meat.
- In a skillet on medium high, add a tortilla to the pan. Top one side with cheese, meat, red bell, cilantro, and a little more cheese. Fold in half and cook until tortilla is golden brown on each side and cheese is all nice and melty.
- Slice it with a pizza cutter and serve immediately.
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