Recipe: Copycat Chi Chi's Steak and Mushroom Quesadillas

Copycat Chi Chi's Steak and Mushroom Quesadillas

4 ounces skirt steak (marinate in soy sauce, pineapple juice, garlic, salt and black pepper)
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12-inch) flour tortilla
3 ounces Monterey jack and cheddar cheese blend
TO SERVE:
1 ounce shredded iceberg lettuce
1 ounce guacamole
1 ounce sour cream
2 ounces Chi-Chi's brand chile con queso or other dipping sauce
3 ounces fresh pico de gallo (recipe follows)

Marinate the steak for at least 2 hours prior to grilling.

WHEN READY TO COOK:
Grill steak to desired doneness. Remove the steak from the grill and slice thinly.

Saute the peppers, onions and mushrooms in the garlic butter until the vegetables are semi-soft.

Lay the tortilla on a medium heat grill or large pan. Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted.

TO SERVE:
Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.Place the cut tortilla on a large serving plate and serve with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

PICO DE GALLO

1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
1 tsp cumin
1 tsp garlic, chopped
granulated garlic (to taste)
fresh lime juice (to taste)
salt and ground black pepper (to taste)

Mix all the ingredients for the Pico de Gallo together and chill.

Servings: 4
Adapted from source: ChefTom