Elk Steak Quesadilla
Elk steak quesadillas are a perfect, quick, easy, tasty way to use up your leftovers.
Servings: 2 People
- 2 12" Flour tortillas
- 2-1/2 Cup Shredded Mexican cheese
- 8 ounce Elk steak cooked and diced (thawed)
- 1 Small avocado
- 2 Tbsp Salsa
- 1 Pat Butter
- Dash Salt
Add half of a pat of butter to and preheat a comal (flat cast iron skillet) on medium heat. After the pan is hot and the butter is melted, lay one tortilla on the pan. sprinkle half of your cheese on that tortilla making sure to get as close to the edges without spilling over the side. Spread your diced steak on top of the cheese. Leave this to heat and go peel and dice your avocado. Sprinkle the avocado on top of the cheese and meat. Use a spoon to sprinkle the salsa around on top of the other ingredients, then sprinkle the remainder of the cheese. Again, take care to get the ingredients evenly distributed and as close to the edge as you can. Place the second tortilla on top of your stack of ingredients. Press it down and then spread the remaining portion of butter on top of that tortilla. Sprinkle it with salt. Check the bottom tortilla. When it’s turning golden-brown, flip your entire quesadilla over. Sprinkle the top with salt. Allow it to cook until the now bottom tortilla turns golden brown. Use a chef’s knife to cut the quesadilla into pizza-shaped slices. Serve the slices while they’re hot.Note: I always encourage people to make recipes their own and one of the good things about a quesadilla is just about anything goes. Some ideas of things you can add are beans, lettuce, sour cream, shrimp, mushrooms… Hey! You can throw your fajitas in there. Add what you love.