Steak Quesadillas

Since yesterday was Cinco de Mayo, I gave David the choice of two things I'd make to celebrate. Of course he picked the Steak Quesadillas. This recipe was slightly inspired by Mexican Made Easy by Marcella Valladolid. I made a few changes to the recipes, you can basically call these clean out your fridge quesadillas. You can basically put anything between two tortillas and call it a quesadilla. I had a few things leftover from previous dinners and added them. Cook these up with a nice glass of sangria and it's a happy day!

Enjoy

Steak Quesadillas
Inspired by Mexican Made Easy by Marcella Valldolid

1 lb sirloin tip or skirt steak
Salt
Pepper
Adobo
2 Tbs butter
2 Tbs Vegetable Oil, divided
4 oz mushrooms, sliced
1/4 onion, sliced
1 cup yellow rice with red beans, prepackaged or homemade
1/2 tomato, chopped
1 avocado, sliced
1 cup shredded mozzarella cheese
8 Flour tortillas

1. Season steak on both sides with salt, pepper and adobo. Let stand 15 minutes.
2. Melt butter and oil in heavy skillet over medium high heat. Add mushrooms and onions and saute until softened, about 5 minutes. Set aside in bowl
3. In same skillet, add remaining oil over high heat. Add steak and cook, turning once, to desired doneness, about 3 minutes on each side for rare. Transfer to cutting board and let rest for 5 minutes before thinly slicing.
4. Wipe down skillet and heat over medium high heat. Add 1 tortilla and warm slightly, about 30 seconds. Top with cheese, mushroom onion mixture, rice, avocado and steak. Cover with 2nd tortilla and carefully flip once and heat until cheese melts.
5. Slice into quarters and serve with sour cream, if desired.