Steak and Shiitake Crispy Quesadillas BeefAppetizersMerlot “I like to use leftover steak for these delicious concoctions; flank, skirt, or flat iron is great. You can of course add all kinds of vegetables to this, but this is my go-to mix. Naturally, I enjoy this with a glass of my favorite – Merlot.” Katie Wetzel Murphy, Winery Ambassador and Family Partner Serves: 4-6 Ingredients: Sunflower oil for frying 8 oz green or red peppers, seeded and sliced 8 oz onions, sliced 5 oz shiitake mushrooms, cleaned and sliced 1 lb flank, skirt or flat iron steak, cooked and sliced 1 tsp garlic powder 2 tsp ground cumin 2 tsp ground oregano 1/2 tsp Ancho Chile powder Juice of 1 lime Six 8” flour tortillas 8 oz Monterey Jack cheese, grated Sour cream, salsa, guacamole, and cilantro to taste Method of Preparation: Coat a 10” sauté pan with a little oil, heat on medium, then add peppers, onions and mushrooms. Cook for 3 to 4 minutes to slightly soften but still with a bit of crunch. Add cooked meat, spices and lime juice, stir to heat through, then transfer mixture to a bowl. Add a few tablespoons oil to the pan, lay a tortilla in it, add filling and cheese on one side and fold in half. They crisp up quickly, so keep an eye on them. Flip your quesadilla to brown the opposite side, then remove to a platter lined with a paper towel. Continue for all the tortillas. Serve with sour cream, salsa, guacamole, and chopped cilantro.
