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Texas Size Sirloin Quesadillas

Makes 16 servingsCowboy Cooking Recipes from AlansKitchen.com

Prep Time: 20 min.
Marinate Time: 4 hrs. or overnight
Cooking Time: 20 min.

Ingredients:

Directions:

1) Slice steak diagonally across the grain into thin slices.

2) In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil.

3) Add meat to bag. Seal bag and turn to coat meat strips. Marinate in refrigerator for 4 hours or overnight if desired.

4) Cut poblano peppers in half, remove seeds and veins, and cut into strips.

5) Add 2 Tablespoon of vegetable oil to a hot skillet and saute onions and pepper strips until onions are clear. Remove and set aside.

6) In the same skillet, heat 1-2 Tablespoon vegetable oil and stir fry well-drained, marinated beef over medium-high heat until outsides of strips are no longer pink.

7) Add pepper-onion mixture and stir fry until heated through (about 1 minute).

8) Drain beef, pepper and onion mixture in colander.

9) Place a tortilla on a large dry griddle or skillet until it begins to brown.

10) Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more cheese.

11) Cover with another tortilla.  Turn and grill until cheese melts and tortilla begins to brown.

12) Cut quesadilla in half and serve hot.  Garnish with avocado slices.

Kitchen Tip:
You can serve Pico de Gallo and sour cream with this quesadilla.

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