Recipes

Ingredients

• 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
• 1 large white onion chopped
• 2 Anaheim chile peppers diced
• 2 large tomatoes diced
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 salt and pepper to taste

Instructions

Salt and pepper the meat. Heat the oil in a large skillet and brown the meat at medium high heat for about 5 minutes.

Add the onions and minced garlic, spreading the pieces around the skillet and on top of the beef. Sprinkle the diced chiles on top of the onions, then the tomatoes on top of the peppers. Cover the skillet, turn down the heat to medium and cook for 10 minutes.

Uncover the skillet and mix all the ingredients, then cover and cook for another 5 to 10 minutes. Serves 3 to 4.

Ingredients

• 4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
• 1 cup shredded jack cheese
• 1 cup shredded Cheddar
• 1 cup shredded provolone cheese
• 2 tablespoons chopped cilantro leaves
• 6 (6-inch) flour tortillas

Tomatillo Salsa, for serving

Instructions

Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.

Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.

Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.