Last night’s dinner was pretty decadent! It was my first time experimenting with Quesadillas and I must say, it was quite a success. I LOVE LOVE Quesadillas. Most things Mexican-filled with awesome tortillas, taco shells, burritos, meats, sour and cheeses, salsas, etc.-are awesome in my book! Haha!
So for my quesadillas, I simply used “skirt steak” and added my own plethora of ingredients and I came up with Skirt Steak Kale Four Cheese Quesadillas.
As for my day today, I plan to binge watch a few of my favorite TV shows that I’ve DVR’d since this weekend. I certainly haven’t had much time to watch those, so today’s the day! Haha! In addition, I’ll spend the day also hanging out with my two guys, playing & learning with the little one. I’m so amazed at how quickly he’s learning and communicating! It’s dynamite to watch! #MamaMode. I’m expecting a real live dialogue (with REAL Words) at any moment. Whoa! For now, it’s a lot of babbling and amazing responses to commands.
It’s a bit gray/gloomy in NYC on this Wednesday afternoon, so there’s nothing better than being indoors, right? Yup, I agree! Anyway, it’s time to do a bit of chores, playing, binge watching, and eating again!
Happy Hump Day Everyone!
- 1 lb beef sirloin OR skirt steak, cut in thin strips/cubes
- 2 halves of bell peppers, sliced
- 1 onion, sliced
- 1 cup kale
- 2 tsp Lawry’s Seasoned Salt, divided
- 1 tsp McCormick Montreal Steak Grill Mates Seasoning
- 1 tsp pepper, divided
- 2 cups shredded cheese (of your choice)
- 4 large flour tortillas
- canola oil OR olive oil
- 1/2 cup of chicken stock OR broth
- butter, for cooking
For the steak
Combine the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoon pepper in a bowl. Mix until the seasoning has evenly coated the steak. Heat 1 tablespoon of oil in a skillet over medium-high heat and add sliced bell peppers and onion. Next, add steak and sear sliced steak in batches for 1 to 2 minutes per side. Do not over crowd the pan.
Once brown, remove from stove, add chicken stock (OR broth) and add skillet to oven on 400 degrees for 10-15 minutes.
While steak and veggies continue to cook in oven, place 1 cup of rinsed kale in a skillet with a teaspoon of oil and let simmer for about 4-5 minutes, until wilted. Add a pinch of salt for taste.
Now assemble the quesadillas → Heat large skillet or griddle on medium-high heat. Coat pan with butter. Place flour tortilla on pan.
Place a hand full of shredded cheese evenly on the flour tortilla. On one side, top with steak & veggies. On the opposite side, top with the sautéed kale. Once the cheese has melted, fold the flour tortilla in half and flip on each side until light-medium brown. Repeat with each Quesadilla.
Remove from the skillet and cut into 4 wedges.
**Add sliced lettuce, tomatoes, guacamole, and sour cream to serve on the side (if desired).
Thanks so much for reading, liking, commenting, and sharing guys!
By the way, have you tried making Quesadillas on your own? Are you a fan of Quesadillas? Let me know in the comments below ↓