1poundthin Beef Top Sirloin Steak, cut 3/8-inch thick,
1tablespoonAdam's® beef fajita seasoning',
2poblano peppers, seeds removed,
16flour tortillas (6 to 7 inches in diameter),
3 to 4cupsshredded Monterey Jack cheese,
1Cut steaks into thin, short strips.
2Combine fajita seasoning with 1 tablespoon oil in a large sealable plastic bag.
3Add beef, toss to coat and marinate 5 minutes.
4Cut onions in half and slice thinly.
5Chop poblano peppers.
6Heat a large non-stick skillet over High heat.
7Add beef and stir fry 4 to 6 minutes.
8Remove and set aside.
9Heat remaining 1 tablespoon oil in skillet.
10Saute onions and poblanos in same skillet 3 minutes until they begin to brown.
11Remove and set aside.
12Warm 2 clean skillets or a griddle over Medium-High heat.
13Place one tortilla in each skillet.
14Sprinkle each tortilla with a scant 1/4 cup cheese.
15Top each with 1/8 of the beef, onion and poblano peppers.
16Top each with a scant 1/4 cup more cheese another tortilla.
17Heat quesadillas 2 minutes until bottom tortilla begins to brown.
18Turn and heat until second side is browned.
19Remove to a platter.
20Repeat process with remaining ingredients to make 8 quesadillas.
21Cut into wedges and serve
No Nutritional Information Available