Beef Fajita Quesadillas

Quesadillas are good with just about any kind of stuffing. Meat, cheese, veggies or all of the above. The most popular seem to be Chicken Fajita or Beef Fajita Quesadillas. You are going to see it done beef fajita style because we have some skirt steak left over from the Arrachera that we had last night.

IMG_2459Slice the skirt steak then cut the slices in half lengthwise .

IMG_2462Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.

IMG_2464Put  the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shredded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.

IMG_2465Serve up your Beef Fajita Quesadillas! With a dab of sour cream, Pico de Gallo and Guacamole. Don’t forget some good Mexican beer and/or Tequila.

 

 

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Seared beef, onions and peppers served between two corn tortillas for gluten free or the larger flour tortillas.
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Slice the skirt steak then cut the slices in half lengthwise . Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.
  2. Put the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shreaded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.
  3. Serve it up! With a dab of sour cream, Pico de Gallo and guacamole. Oh yeah. Don't forget some good Mexican beer and/or Tequila.
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Guacamole is great on the deck with friends and drinks.

Guacamole is just crushed avocados with Pico de Gallo added and mixed in. It’s real easy to make. The spicy zing from the jalapeños in the Pico de Gallo create a great balance with the creamyness of the avocados.  You can make the Pico and the Guacamole in about 20-25 minutes, max.

OK,  click on this link to go to the Pico de Gallo recipe. Make the Pico.

IMG_2456Then mash up the avocados.

IMG_2458Just a little FYI here. Any leftover guacamole should be sealed with plastic wrap to keep it from turning brown in the fridge.
Guacamole is just crushed avocados with Pico de Gallo added and mixed in. It’s real easy to make. The spicy zing from the jalapeños in the Pico de Gallo create a great balance with the creamyness of the avocados.  You can make the Pico and the Guacamole in about 20-25 minutes, max.

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Guacamole is great on the deck with friends and drinks. BigOven - Save recipe or add to grocery list Yum
Guacamole is smushed up avocados with Pico de Gallo added. It makes a fantastic dip.
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Course appetizer
Cuisine Mexican
Prep Time 20-25 minutes
Servings
Ingredients
Course appetizer
Cuisine Mexican
Prep Time 20-25 minutes
Servings
Ingredients
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Instructions
  1. Prepare the Pico de Gallo as shown in the recipe that can be found on our home page. Cut the avocados in half, take out the seeds and toss em. Then the avocado out of the skins and toss the skins. Mash up the avocados and add the Pico de Gallo. Mix it all up, dip a chip in it and enjoy!
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Pico de Gallo

IMG_2454Core and seed the tomatoes and chop them up.

IMG_2453Cut the jalapeños in half lengthwise, chop off the stem end and scrape the seeds out then chop them up. Chop up the onion.

IMG_2461Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don’t worry if there are a few stems in with the leaves, just chop them up too.

IMG_2455Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo!

If you stop right here you have some real good dip to go on a chip, just like Poppop is  enjoying in the pic. Hey, I’m a poet!

But now you can go a step further and make some guacamole.

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Pico de Galo is an easy to make dip that goes great with chips and a little beer, or tequila.
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Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Core and seed the tomatoes and chop them up. Chop the stem end off the jalapeños, cut them in half lengthwise and scrape the seeds out then chop them up. Chop up the onion.
  2. Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.
  3. Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo! If you stop right here you have some real good dip to go on a chip, just like Poppop is enjoying in the pic. Hey, I'm a poet! But now you can go a step further and make some guacamole
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Bruschetta

Bruschetta is basically slices of bread that have been toasted and rubbed with raw garlic then very lightly drizzled with olive oil.  You could stop right there and have a real good  and basic garlic bread. Here is a link to our amped up version of garlic bread. Then comes the many toppings. The most common being chopped tomatoes. There was a real good Italian restaurant in manhatten on Mulberry St. in Little Italy that did it like this and it’s still our favorite. Although we have been guilty of trying a few variations over the years.

IMG_2420Toasted slices of  bread, Real good extra virgin olive oil, chopped fresh basil leaves (dried will work), good Roma tomatoes cored seeded and chopped, chopped fresh garlic and salt.

IMG_2421Do your chopping and mix everything but the bread together. Put some of the topping on a slice of the toast and enjoy!

 

 

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This bruschetta is basically garlic bread topped with chopped tomatoes. We are pretty sure, no, quite positive that you will enjoy this variation.
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Course appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 3-4 minutes
Servings
Ingredients
Course appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 3-4 minutes
Servings
Ingredients
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Instructions
  1. Slice the bread and spread the slices on a cookie sheet. toast them in an oven set at 400 degrees. Or, use a toaster oven set for toast. Remove them when they just start to get brown around the edges.
  2. Core, seed and dice the tomatoes. Chop the tomatoes garlic and basil. Put them in a small bowl and add as much or as little of the oil as suits you and a pinch of salt. Mix it up and put a spoonful on a slice of bread. This make a great appetizer guests will really like it.
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