Recipe: Fajita Quesadillas

Walk into Cory Shackleford’s Kitchen for his next level fajita quesadillas. Using flavorful fajita marinated skirt steak, griddled veggies and a cilantro lime crema, Cory’s recipe will transport you to Flavor City!

fajitaIngredients:

  • Skirt Steak
  • Flour Tortillas
  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 2 Poblano Peppers
  • ½ of a White Onion
  • The Taco Blend
  • Calabrian Chili Olive Oil

Fajita Marinade:

  • 1/3 cup Lime Juice
  • 1/4 cup Pineapple Juice
  • 3 tbsp Jalapeño Olive Oil
  • 1 tbsp Minced Garlic
  • 1/4 cup The Taco Blend
  • Salt & Pepper
  • 1/4 cup Chopped Cilantro

Cilantro Lime Crema:

  • 1/4 cup Crema
  • 1 tbsp Chopped Cilantro
  • 1 tbsp Lime Juice

Directions:

  1. Mix marinade in a CamSquare® Freshpro and add skirt steak (or meat of choice); secure Seal Cover and marinate at least 2 hours, but overnight is best.
  2. Mix cilantro lime crema and set aside.
  3. Cut peppers and white onion into slices.
  4. Preheat grill, you want it hot. You can easily use a pan on your stove as well.
  5. Sear skirt steak until desired temp. Remove, tent with foil and rest.
  6. Grill veggies in a pan with Calabrian chili olive oil and season with The Taco Blend.
  7. Slice skirt steak.
  8. Build quesadilla by placing a flour tortilla on a cutting board and topping with cheese, steak, veggies and more cheese before topping with a second tortilla.
  9. Toast on a griddle or in a pan until golden brown on both sides. Cory suggests using a press to make sure everything is touching the pan.
  10. Cut into wedges and serve with cilantro lime crema.
  11. Enjoy!