½ lb skirt steak, sliced thin
1 teaspoon cumin
2 teaspoons salt
1 teaspoon pepper
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1 small yellow onion, cut into strips
2 tablespoons water
2 tablespoons olive oil
⅓ cup Rufus Teague BBQ Sauce
6 large tortillas
1 cup pepper jack+ cheddar cheese
Warm up skillet with a tablespoon of olive oil.
Add your bell peppers and onion to the pan. Add some salt, pepper and half od the cumin.
Allow them to blister slightly, for about 2 minutes. Add water and cover to soften.
Once soft and pliable, remove from skillet.
Clean skillet out. Add another tablespoon olive oil.
Add the skirt steak to skillet. Add salt, pepper, cumin and some Rufus Teague BBQ Sauce.
Once fully cooked, remove from skillet.
Clean out skillet. Place tortilla on skillet, allow to warm up.
Add cheese, 2 tablespoons of BBQ beef, and ¼ cup of the peppers and onions.
Fold over. Allow cheese to melt. Flip after 3 minutes.Cook on other side for another 2-5 minutes.
Serve with more Rufus Teague BBQ Sauce and green onion.
Makes 6 quesadillas