Tequila Marinated Steak Quesadillas

This is the dish I would have made on Cinco de Mayo had my husband not taken me out that night.  As it was, it made a lovely Mother's Day dinner.  This is an adaptation of a recipe I saw in the recipe book they hand out at the Taste of Home Cooking School I went to last fall.  I love tequila and couldn't wait to try it.  (It didn't seem right to make it in the fall or winter, so I was just waiting for May!)  I used the marinade recipe but made the quesadillas differently than that recipe.  Here's how I made mine.

Tequila Marinated Steak Quesadillas


Ingredients:
¼ cup fresh lime juice
1 cup canola oil
⅓ cup tequila
1 tsp seasoned salt
2 cloves garlic, sliced
1 tsp dried oregano
1 lb. flank or sirloin steak
8 flour tortillas (7”)
2 cups Monterey Jack cheese
Guacamole, sour cream, salsa, optional.


Directions:
Combine lime juice, oil, tequila, salt, garlic, and oregano in a gallon-sized resealable plastic bag.  Add steak and close. Shake to distribute the marinade, coating the entire piece of meat.  Refrigerate for at least 8 hours, turning occasionally.


Grill steak to medium.  Let rest for a few minutes to let the juices redistribute.  Slice against the grain into very thin strips.


Preheat skillet with a little bit of canola oil.  Place ¼ cup cheese on one tortilla, top with ¼ of the steak strips, then another ¼ cup of cheese.  Place a second tortilla on top.  Cook in skillet, pressing down on top tortilla to make it stick to the melting cheese.  When brown on bottom, flip over and brown the other side.  Repeat with remaining tortillas, steak, and cheese.  Cut each quesadilla into fourths.


Serve with guacamole, sour cream, salsa, or any other condiment of your choice.


Makes 4 servings.

These are so good!  The tequila marinated steak is AWESOME.  The recipe in the Taste of Home book called for the quesadillas to have refried beans and sour cream and stuff inside, but I thought just a simple steak and cheese quesadilla sounded good.  

I served these with my homemade guacamole and Mexican Corn Cakes.  And they would be really good with a nice cold margarita, of course!