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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Beef Fajita Quesadillas BigOven - Save recipe or add to grocery list Yum
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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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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Shrimp Fried Rice

You shouldn’t be intimidated by those cooks in the Chinese take out places! You can make your own Shrimp Fried Rice.  At home. In your skillet.

Serves 2

1 egg beaten
1/2 cup chopped onion
2 cups boiled rice. Whenever you cook up some rice for any use you might want to cook up some extra and keep it in the fridge because it cuts down on the prep time on those quick weeknight meals.
1 cup frozen peas. You can add more veggies if you want little more color and flavors. like diced cooked carrots or some copped chives, etc.
12 med. to  large size shrimp (peeled and deveined)
1 tsp. salt
1/2 tsp. black pepper
Just enough Olive oil to coat pan
soy sauce as much or as little as you choose
a squirt (or more) of some hot chili sauce You might like “Sriracha” (optional).

Put the chopped onions in an medium size skillet (8″ more or less) with a little oil and cook on med. high until just beginning to get brown.

Add everything else but the shrimp and the egg. Toss or flip it constantly until it’s hot.
Push the rice etc to the sides of the pan and put the shrimp in the bare spot in the middle. Add a little more oil if needed. Cook the shrimp on one side until pink and turn them over and pink up the other side.

 

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Toss it all together as you drizzle the egg in and when the egg is cooked serve it up!

Maybe with a little more hot sauce or soy sauce but that’s up to you.

 

 

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