Beef and Vegetable Fajita Quesadilla Recipe

Ingredients:

• 1 tablespoon black tea powder
• 1 cup boiling water
• 1 pound skirt steak, thinly sliced
• 1 large onion, sliced into rings
• 2 bell peppers (red and green), sliced
• 1 cup button mushrooms, sliced
• 1 jalapeno, seeded and minced (optional, for heat)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and freshly ground black pepper to taste
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons vegetable oil
• Salsa, for serving
• Sour cream, for serving
• Fresh cilantro, chopped, for garnish

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the steak.

Marinate the Steak:

• Place the sliced steak in a shallow dish and pour the cooled black tea marinade over it. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the Filling:

• Remove the steak from the marinade, discarding the marinade, and pat the steak dry. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, bell peppers, mushrooms, and jalapeno (if using). Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
• Add the minced garlic, ground cumin, and chili powder to the skillet. Cook for an additional 1 minute, stirring constantly.
• Stir in the cooked steak and shredded cheese. Cook until the cheese is melted.

Assemble the Quesadillas:

• Place a tortilla on a clean work surface. Sprinkle about 1/4 of the cheese and vegetable mixture onto half of the tortilla, leaving a small border around the edges.
• Fold the tortilla in half over the filling.

Grill the Quesadillas:

• Preheat a large skillet or griddle over medium heat. Place the quesadilla in the skillet and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side. Repeat with the remaining tortillas and filling.

Serve:

• Cut each quesadilla into wedges and serve with salsa and sour cream. Garnish with chopped fresh cilantro.
• Enjoy your Beef and Vegetable Fajita Quesadillas with a hint of black tea flavor, perfect for a quick weeknight dinner or a casual gathering with friends. The tender steak and flavorful vegetables create a satisfying and delicious meal.