On day two, we used the leftover tri-tip steak grilled yesterday in our Grapevine & Oak blend to make delicious Steak Quesadillas for dinner.
To prepare, we gathered and cut the ingredients we had on hand, including:
- for inside the quesadillas: tri-tip (cut into thin strips), red and green bell pepper, mozzarella cheese, cheddar cheese, cilantro, and onion
- to top the quesadillas: avocado slices, cojita cheese
- for sides: left over grilled vegetables (sweet potato and green and yellow zucchini)
We then cooked the quesadillas on our stovetop griddle.
Chef's Tip: Very, very lightly butter the tortilla before cooking them. This helps the tortilla stay crisp and cooks the flour without burning the tortilla.
And there you have it -- an entirely different meal, made from "leftovers" of yesterday's tri-tip. This was a delicious Mexican feast, and it came together in less than 20 minutes.
We had more tri-tip left over, so check out how we used it on day 3 to make tri-tip sandwiches or day 4 to make steak breakfast burritos.
--
Find out more about the Wine'd Up in Smoke blend used here:
