Texas Fajita Quesadillas
This was an instant hit with the whole family. Texas Fajita Nachos is my go-to order at Mexican restaurants so I decided to turn it into a quesadilla!
Servings 4
Ingredients
- 4 Large Tortillas
- 16 oz Ribeye Steak
- 16 oz Boneless Skinless Chicken Breast
- 8 oz Peeled and Deveined Shrimp
- 16 oz Shredded White Melting Cheese
- 4 tbsp Butter
Instructions
- Cut bell peppers and onion into thin slices.
- Cut all of your meat and seafood into bites size pieces and add seasonings.
- Preheat your griddle to medium or medium high (about 400 degrees)
- Add oil and cook your chicken, steak and shrimp to your preferred doneness.
- While the meats are cooking, add your vegetables on the other side of the griddle and cook until lightly charred.
- Add butter to the griddle and place a flour tortilla in the butter.
- Add a layer of cheese, steak, chicken, shrimp, veggies, and another light layer of cheese covering half of the tortilla.
- Fold over the tortilla to make a half moon. Flip the quesadilla after about one minute to ensure it is toasted on both sides.
- Cut the quesadilla into four triangles and serve with chipotle sour cream.
