Instructions
Step 1: Season steak and shrimp with chili powder, paprika, garlic powder, salt, and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Cook steak slices for 2-3 minutes until browned. Remove and set aside.
Step 3: In the same skillet, cook shrimp for 2-3 minutes until pink and opaque. Remove and set aside.
Step 4: Heat a clean skillet over medium heat and melt a small amount of butter.
Step 5: Place a tortilla in the skillet, sprinkle with cheese, add cooked steak and shrimp, then more cheese. Top with another tortilla or fold in half.
Step 6: Cook for 2-3 minutes per side until golden and the cheese is melted. Repeat with remaining tortillas.
Step 7: Slice into wedges, sprinkle with fresh cilantro, and serve with salsa or sour cream.
Storage Information
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep them crispy, or microwave briefly for a softer texture.
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