Steak Quesadillas are a great way to use leftover steak, and who doesn’t love steak? I had a ribeye leftover, didn’t want tacos, so I thought quesadillas would be great and that even Allen loves them! The steaks were grilled, they were cooked to a perfect medium rare. I cut it into bite size pieces and just tossed the pieces of steak in at the last minute after all my other ingredients have cooked to heat through. I don’t want to re-cook my steak. That would make it tough, definitely what I don’t want in a quesadilla that is hard to eat with big or tough fillings.
Besides steak, I added mushrooms, onions, peppers, garlic, and Monterrey Jack Cheese! Oh, that cheese! Monterrey Jack is a great melting cheese. If you want to use a different cheese there are other good melting cheeses that would also work in this recipe. Here’s a link giving you a couple of ideas. https://saramoulton.com/2012/01/cheese-what-are-good-melting-cheeses/
Quick yet Yummy Steak Quesadillas
I have served these quesadillas for breakfast many times. All I do is scramble eggs soft and add to the top layer before you add your final later of cheese.
These are great as a meal, but can be used as an appetizer at a party or gathering.
I always serve this with Guacamole and Pico de Gallo. Both of these are available on my blog. Here’s those links: https://the2spoons.com/my-ever-so-easy-guacamole/. And the link to my Pico de Gallo is: https://the2spoons.com/fresh-and-simple-pico-de-gallo/
So, when you have leftover steak, don’t forget quesadillas as a possibility. Delicious! Enjoy the recipe!
Breakfast Quesadillas
Ingredients
- 1/2-3/4 Lb chorizo
- 6 Eggs, beaten
- 2 Tbsp Butter for scrambling the eggs
- 1 large potato or 2 medium diced
- extra virgin olive oil
- 2 avocados sliced
- salt and pepper
- grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
- 8 flour tortillas
Instructions
- Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
- Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
- Slice your avocado and grate your cheese.
- Start hearing your comal or griddle.
- Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
- Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
- prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
- Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!
