Looking for an egg’cellent twist on a classic favorite?
This mouthwatering fusion of tender steak, gooey cheese, and perfectly cooked eggs bring together flavors you crave into one delicious package. It’s a quick and easy recipe that’s perfect for any meal of the day. Whether you’re whipping up a hearty breakfast, a satisfying lunch, or a delightful dinner, these quesadillas will always hit the spot!
3 large EGGS
1/4 pound skirt steak
1 Tbsp. butter
2 cups Chihuahua cheese, shredded
4 flour tortillas
3 Tbsp. oil
Salt and pepper, to taste
1.) SLICE skirt steak and COOK in a medium skillet over high heat, SEASONING with salt and pepper.
2.) REMOVE the cooked steak and ADD the butter. SCRAMBLE the eggs until fluffy and REMOVE from pan.
3) ADD oil to a medium size skillet over medium heat. PLACE one tortilla in the pan and TOP with cheese, steak, eggs and cheese again to help it stay together. PLACE the other tortilla on top and COOK, turning once, until both sides are golden brown and the cheese is melted. REPEAT with additional tortillas and fillings.
4.) CUT into wedges and SERVE with your favorite salsa.
— Make this dish vegetarian by subbing poblano peppers or onions for the steak.
— Add a little spice by using Pepper Jack cheese.Back to Recipes