CHICKEN and STEAK QUESADILLAS
Don Pablo Copycat Recipe
6 1/2 ounces combination cheese (Monterey Jack and Cheddar)
2 ounces pico de gallo
butter or margarine, as needed
2 (10 inch) flour tortillas
Filling: (Choose 1)
4 ounces cooked steak, cubed
4 ounces cooked chicken breast, cubed
4 ounces cooked crab meat
4 ounces cooked shrimp, peeled and deveined, cubed
4 ounces cooked assorted veggies, cubed
Grate equal parts of Monterey Jack and Cheddar cheeses into bowl and toss until the two cheese are blended together. Measure 6-1/2 oz of combo cheese and set aside. Measure remaining ingredients and set aside.
Place skillet pan or griddle on medium high heat. Place butter on heated surface and allow butter to melt. Distribute the melted butter across the cooking surface and place one flour tortilla on top of the melted butter. Distribute cheese, Pico de Gallo and optional cubed meat across the top of the tortilla and allow the cheese to melt. Place the second tortilla on top of the fillers and lightly press down to adhere the tortilla to the melted cheese. Using a spatula, flip the quesadilla and continue cooking until both sides are light golden brown.
Remove the quesadilla from pan and place on cutting board. Slice the quesadilla evenly in half and continue slicing the portions in half until you have desired size wedges. Arrange the quesadilla wedges on plate and serve with your favorite Mexican garnishes and side dishes.
Notes: When adding optional meat or vegetable ingredients, reduce the amount of combo cheese to 4 1/2 ounces total.