Honey, go big or go home! These delicious, tender & juicy, cheesy, beef tenderloin quesadillas are loaded with flavor. Just an overall delight to your palate from the first bite to the last. Easy to make with only a little chopping and slicing to prep. Top with some fresh pico de gallo and seasoned avocado, and you'll have these gorgeous triangles of love on the table in no time at all, leaving your family and friends begging for more.
Time's a wastin'!!....
Let's cook!
Serving size: 6-8
Ingredients:
2 2" thick lean tenderloin steaks, thinly sliced into 1" strips
2 cups each, freshly shredded monterrey Jack & cheddar cheeses, mixed together
3 cups fresh baby spinach
1 cup baby bella mushrooms, thinly sliced
1 cup cilantro, chopped, divided
1/2 cup sweet onion, diced
1/2 cup red & yellow bell peppers, diced
1 jalapeño, seeded and diced
Juice of 1 lime, divided
1 shot of tequila
4 tbsp olive oil, divided
3 tsp salt, divided
3 tsp black pepper, divided
2 tsp smoked paprika
3 tsp cumin, divided
1 tbsp minced garlic, plus 1 tsp for avocado
1 tsp powdered garlic
1 tsp onion powder
12-14 Flour and/or corn tortillas
6 tbsp butter, divided
1 container of store bought pico de gallo
3 large avocado, seeded, peeled and diced
Sour cream or Mexican Crema, is optional to garnish
Vegetables:
Add 2 tbsp olive oil to a skillet over medium heat.
Add prepared mushrooms, peppers, onion, jalapeño and sauté for 5 minutes.
Add 1 tbsp minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp cumin, 1 shot of tequila and juice from 1/2 lime. Sauté for 3 minutes.
Add spinach and cook down until all vegetables are tender and well incorporated with seasonings, approximately 5 minutes.
Place cooked vegetables on to a plate and set aside.
Beef Tenderloin:
Slice your tenderloin steaks into 1-2" long, thin strips.
Place tenderloin strips into a ziplock bag.
Add 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder.
Mix well with your fingers to coat tenderloin strips. Let marinate for 2 hours in the refrigerator.
Bring marinated tenderloin strips to room temperature, approximately 1 hour.
Add 2 tbsp butter to the same skillet and drippings from the vegetables.
Saute tenderloin strips for 2-3 minutes, turning to brown all sides.
Remove tenderloin strips to a plate and set aside.
To assemble & cook quesadillas:
Add 1 tbsp butter to a clean skillet, spread evenly, heated to medium heat.
Add tortilla, then a handful of freshly shredded cheese, then some of the vegetable medley.
Add generous portion of beef tenderloin, then additional shredded cheese.
Lay the second tortilla on top.
Turn quesadilla with a wide spatula and brown on both sides until cheeses are melted.
Remove quesadilla from the skillet and place on to a cutting board.
Cut into quartered triangles with a sharp knife or pizza cutter.
Repeat with remaining quesadillas.
For the avocado:
Place 3 large, seeded, peeled and diced avocado into a bowl. Add 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1/2 cup cilantro, juice from 1/2 lime, 1 tsp cumin. Mix well.
Top each sliced quesadilla with pico de gallo and prepared avocado.
A dollop of Sour Cream or Mexican Creama to garnish is optional.
Serve immediately. Y'all. This is seriously so good. Enjoy!!!
As always, I hope you enjoy this recipe with those you love most. Please feel free to let me know what you think and to share your gorgeous creations to social media! It's always fun to see what everyone is making!
Don't forget to check out my new cookbook, Michele's Southern Yum Cookbook, now available on this website or amazon.com
Remember, it's more than just a recipe. It's your love language so express yourself well.
Have a blessed day!
Michele
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