Steak fajita quesadillas are a fast, easy approach to utilize leftovers to produce a 2nd but equally delicious weeknight dinner. Any time I make steak fajitas I grill double the amount of meat and veggies and set some apart for for supper later in the week. I use my Weber griddle to reheat the beef and veggie filling then put it into a spinach tortilla, top it with lots of cheddar cheese, fold the tortilla in half and place it right back onto the griddle until the cheese is melted and the tortilla is crispy. Serve with sour cream, guacamole and tortilla chips your favorite salsa and wah-lah dinner is on the table in less than 20 minutes.
20- Meat Fajita Quesadillas
Leftover flank steak, onions and bell peppers -2 1/2 pounds
6 spinach tortillas (6 to 8″)
2 1/4 cups shredded cheddar cheese
For serving, salsa, sour lotion, guacamole
Set the griddle and preheat the grill over medium heat for 10-15 minutes. Clean that is softly grill with coconut oil. Place meat and veggies on the griddle in a single, also level for approximately 7-10 minutes, stirring occasionally, till warmed through. Take away veggies and the beef in the grill, keep warm and set aside.
Gently brush one side of every tortilla with olive oil.
Carefully put each quesadilla on the griddle and grill for about 4-6 minutes, turning once, or before the quesadilla is warmed through and the tortilla has turned golden brown. Eliminate from the grill and let rest for approximately 1 minute before reducing on the quesadilla into wedges. Serve immediately with all the sour cream and guacamole.