Fajita Quesadilla
- 3/4 pound Certified Angus Beef ® flank steak, thinly sliced in 3-inch strips
- 1 tablespoon fajita seasoning blend
- 1 teaspoon olive oil
- 3 tablespoons red enchilada sauce
- 3 tablespoons diced green chilies
- 1 poblano pepper, seeded and cut into thin strips
- 1 medium Spanish onion, quartered and thinly sliced
- 6 ounces crumbled feta cheese
- 4 (10-inch) flour tortillas
- 1 tablespoon chopped fresh cilantro
- Salsa and sour cream, optional
45 mins
16 servings
Flank Steak
Preheat grill on high; reduce to medium. Combine flank steak, fajita seasoning, oil, enchilada sauce, chilies, pepper and onion. Place in foil pouch and cook 25 minutes.
When fajita mixture is done, heat tortillas on grill and top with feta cheese. Equally divide fajita mixture between tortillas, top with cilantro; fold in half, cut into four pieces each and serve with salsa and sour cream.
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