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Texas Size Sirloin Quesadillas
Loved by all cowboys and cowgirls.


Prep: 4 hours
Cook: 20 minutes
Servings: Serves 4
1 lb. top sirloin, well trimmed, cut 1-inch thick
1/2 cup red wine
3 cloves garlic, minced
1 tsp. ground cumin
2 tsp. chili powder
1 Tbsp. olive oil
3 large poblano peppers
4 Tbsp. vegetable oil, divided
1 large yellow onion, cut into strips
3-1/2 cups Monterey Jack cheese, shredded
1 cup cilantro, chopped
8 flour tortillas




Slice steak diagonally across the grain into thin slices.
In a large sealable plastic bag combine wine, garlic, cumin, chili powder
and olive oil. Add meat to bag. Seal bag and turn to coat meat strips.
Marinate in refrigerator 4 hours or overnight if desired.
Cut poblano peppers in half, remove seeds and veins, and cut into strips.
Add 2 Tbsp. of vegetable oil to a hot skillet and saute onions and pepper
strips until onions are transparent. Remove and set aside.
In the same skillet, heat 1-2 Tbsp. vegetable oil and stir fry
well-drained, marinated beef over medium-high heat until outsides of strips
are no longer pink.
Add pepper-onion mixture and stir fry until heated through (about 1
minute).
Drain beef, pepper and onion mixture in colander.
Place a tortilla on a large dry griddle or skillet until it begins to
brown.
Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more
cheese. Cover with another tortilla. Turn and grill until cheese melts and
tortilla begins to brown.
Cut quesadilla into pie-shaped wedges and serve hot. Garnish with avocado
slices.