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Steak Kebabs With Quesadillas is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Steak Kebabs With Quesadillas is something which I have loved my entire life. They are fine and they look wonderful.

Transfer to a plate and let rest. This Steak Quesadilla is one of my family favorites Tex-Mex dish. It's perfect meal to pair with Salsa Fresca and Guacamole.

To get started with this recipe, we must first prepare a few ingredients. You can cook steak kebabs with quesadillas using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Steak Kebabs With Quesadillas:

1. Prepare 2 cup Fresh cilantro
2. Prepare 3 Scallions
3. Get 2 Limes (1 cut into 8 wedges, 1 squeezed)
4. Take 1 tbsp Red wine vinegar
5. Get 1 tsp Worcestershire sauce
6. Get Kosher salt and black pepper
7. Prepare 1/4 cup Extra virgin olive oil
8. Make ready 1 1/4 lb Beef tri-tip steak
9. Get 2 Burrito size flour tortillas
10. Get 1 1/2 cup Shredded pepper jack cheese
11. Prepare 16 small romaine lettuce leaves
12. Make ready 1 Mango, peeled, pitted and sliced

Steak Kebabs are the one of the tastiest summertime dinners! These are layered with juicy tender pieces of flavorful, marinated beef and colorful quartet of tender veggies. An exciting recipe the whole family can agree on! Step-by-Step instructions with pictures of my Steak Quesadillas Recipe.

Instructions to make Steak Kebabs With Quesadillas:

1. Preheat the grill to medium high. Make the salsa Verde: pulse 1 3/4 cups cilantro, scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, Poor in the olive oil and purée until combined, scraping down the sides as needed. Season with more salt and pepper.
2. Poke the steak all over with a fork to tenderize it, then cut into 1 inch cubes; toss with 2 tablespoons of the salsa Verde and season with salt and pepper. Thread on 28 metal skewers, finishing each skewer with a lime wedge; set aside.
3. Tear off a 16 inch piece of foil. Place one tortilla on the left side of the foil; top with cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
4. Brush the grill grates with all of oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa Verde, the quesadilla wedges and mango slices.

I'm not one to let anything go to waste so this is a terrific use of leftover beef. This Steak Quesadillas Recipe from Delish.com is the best. Cut quesadillas into wedges and serve with pico de gallo-avocado salsa. Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant. For the vegetable quesadilla, add your zucchini and corn mixture to a corn tortilla and top with cheese.

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