Can you believe it?? Six days in a row with a new recipe!! It must be some sort of miracle! And for Taco Tuesday and Sammich Saturday to both re-appear in the same week – well, that’s just some sort of amazing right there y’all.
Some would argue that a quesadilla is not a sandwich. I would disagree. I mean, it’s a quesadilla by name, but it is made up of delicious filling between two tortillas that are NOT folded like a taco. So, in essences it is very similar to a sandwich, don’tcha think? Maybe closer to a panini since it’s crisped up in a pan? Whatever you want to call them, they are beautiful, delicious morsels that I love to devour.
- 1 1/2 pound flank steak or sirloin steak
- 4-6 Tbsp adobo sauce (I use the crushed chipotles in adobo sauce, you can also use a combo of chipotles in adobo, diced with some extra sauce, if you prefer)
- 4 scallions, diced
- 1 cup of cilantro, divided
- juice of one lime
- 3 Tbsp salsa
- 1/2 red bell pepper, diced
- 2 cups Mexi-blend or Monterrey Jack shredded cheese (or more if you want!)
- 8 tortillas (we use a whole wheat and corn blend, you can use whatever you like)
- 2 avocados
- 2 Tbsp lime juice
- 1/2 Tbsp garlic powder
- salt and pepper, to taste
- Place your steak in the crock pot and top with chipotles and adobo sauce, scallions, 1/2 cup of the cilantro, lime juice, salsa and a good pinch of coarse salt and pepper.
- Cook on high heat for 3-4 hours, or low heat for 5-6 hours. Flip it every hour or so, if you are able.
- Meanwhile, make your guacamole. Place your avocados in a medium bowl and mash until there are no big lumps. Add lime juice, garlic powder, salt and pepper and stir to combine. Taste and adjust seasonings as you like (more lime juice and garlic powder never hurts!) Cover and refrigerate until ready to serve.
- When it’s done, you’ll be able to stick a fork in there and easily shred the meat.
- Heat a skillet over medium heat. Add a tortilla to the pan.Top with cheese, then a layer of the shredded beef, some red bell pepper, cilantro (don’t forget like I did this last time!) and finally more cheese! And of course another tortilla. Heat until the cheese on the bottom side is melted and the tortilla is browned and slightly crispy. Gently flip the ‘dilla to repeat this process on the other side. Remove from the heat and repeat for remaining tortillas/’dillas.
- Cut each one into four little triangles and serve with guacamole.