| Directions: |
1. Slice steak into bite sized strips or chunks. Season with garlic powder, cumin, and salt to taste. Cook seasoned steak in a lightly greased pan.
2. Heat the can of beans in a small pot.
3. Meanwhile, chop onion and jicama. Grate cheese.
4. Cut avocado, remove the pit and scoop the flesh into a bowl. Chop a few jalapeno slices finely, add to the avocado and mash together with a fork. You can mash this mixture smooth, or leave it a bit chunky depending on your preference. Set aside.
5. Place a pan that is larger than the tortilla on medium heat. Add about a tablespoon of oil. When the oil is hot, cook a tortilla on both sides until it is crispy. To keep parts of the tortilla from scorching, you may want to keep moving it around in the pan as it crisps. Remove the crisp tortilla from the pan and add a second tortilla, crisping it in the same manner. You may need to add a bit more oil to the pan.
6. On the crisp tortilla spread some of the red salsa, some of the warmed beans, and some of the mashed avocado. (Do not spread the filling all the way to the edges). Sprinkle on some onion & jicama, pressing them into the avocado so they will stick. Add some of the meat strips and top with cheese.
7. When the second tortilla is crisp on one side, remove it from the pan and spread the crisp side with red salsa and beans. Lay it on top of the fillings on the other tortilla.
8. With a spatula, carefully return the quesadilla to the pan, laying it on the uncrisped side. Cook the entire tortilla until the bottom tortilla is crisp, the filling is heated through and the cheese is melted. You can briefly cover the pan with a lid to help the quesadilla cook through more quickly.
9. Remove the quesadilla from the pan, laying it on a flat surface. With a sharp knife, cut straight down in an X pattern to make four pie-shaped slices. Serve each slice with sour cream and green salsa on the side or on top. You should be able to make 2 to 4 quesadillas from the ingredients listed above.
|