A tangy alternative to the chicken quesadilla!
8 flour tortillas
1 lb. steak sirloin
1 Vidalia onion finely chopped
1 fresh pineapple, sliced thinly
1 cup shredded pepper jack cheese
1 cup shredded Monterey jack cheese
1 cup mozzarella
No nutrition information available
Marinate the steak overnight in a ziploc bag by squeezing the juice of one lime and lemon and enough orange juice to cover the meat. Leave in fridge overnight so that juice flavorizes the meat. Salt and pepper can be added but optional.
On the next day cook the steak and onions in a skillet until cooked to taste. In another skillet (spray with olive oil) place one tortilla and layer with a handful of cheeses and the steak and onion mixture) Add pineapple to quesadilla. Top with another tortilla. When bottom is brown flip over by putting a plate on top and flipping the pan upside down and then place the reverse side on the bottom to cook. When this is brown serve with a dollop of sour cream. A side of black beans and rice pairs with this dish nicely. Enjoy!