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Main Street Deli.
Texas Sirloin Quesadillas
1 lb. sirloin cut 1 inch thick
1/2 C. red wine
1 t. ground cumin
2 t. chili powder
1 T. olive oil
3 large poblano peppers
4 T. vegetable oil
1 large onion cut into strips
3 1/2 C. Monterey jack cheese shredded
1 C. cilantro chopped
8 large flour tortillas
Slice steak across the grain into thin slices. In a large sealable plastic bag
combine wine, garlic, cumin, chili powder and olive oil. Add meat to the bag.
Seal bag and turn bag to coat meat in the marinade. Marinate for 4 hours or
Cut poblano peppers in half, remove seeds and veins, and cut into strips.
Add 2 T. of oil to a saute pan. Add the onion and pepper strips. Saute until the
onion is tender. Remove from pan and set aside.
Heat the remaining oil in the pan. Drain the beef and add to the pan. Saute
quickly to brown the beef, add the onions - peppers back to the pan. Stir fry
for 1 minute more.
Place a tortilla on a griddle. Sprinkle with some of the melted cheese, beef
mixture, cilantro and top with more cheese. Cover with another tortilla. Grill
until cheese melts and tortilla is browned.
Cut into wedges and serve. Repeat with remaining tortillas and beef until it is
Make 4 large quesadillas or 32 pieces.