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Chi Chi's Steak and Mushroom Quesadillas

Recipe At A Glance
Rating: 4/5

4 stars based on 1 review
recipe is ready in Over 2 hrs

Ready in: Over 2 hrs ?
recipe difficulty 4/5

Difficulty: 4/5

Serves/Makes: 4 pcs

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INGREDIENTS:

4 ounces flap or skirt steak marinated 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") Jalapeno Cheddar or Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
3 ounces Fresh Pico de Gallo** see recipe below
***
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
***PICO DE GALLO***
1 pound diced roma tomatoes
3 ounces diced yellow onions
1/2 ounce chopped fresh cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.

DIRECTIONS:

Marinate the steak for at least 2 hours prior to grilling. Grill steak to preffered doneness. Remove teh steak from the grill and slice thinly.

Saute the red ppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute 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 finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

PICO DE GALLO Mix all ingredients and chill.

NUTRITION:

This Chi Chi's Steak and Mushroom Quesadillas recipe from CDKitchen serves/makes 4 pcs

Recipe ID: 11022

SUBMITTED BY: supersalad

REVIEWS:

1 Review

cookin4five 2005-06-14
This was a great recipe. I received a quesadilla maker as a gift and prepared the quesadillas in it. It worked great. I thought the pico de gallo was a bit bland and added about 1 tsp. of cumin and approx. 1 Tbsp. chopped garlic.

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