On day two, we made delicious Steak Quesadillas with leftover tri-tip steak that we grilled on day 1 in our Grapevine & Oak blend.
In our opinion, steak quesadillas are a perfect blend of savory flavors and satisfying textures. The tender, juicy steak, smoked in our Grapevine & Oak blend, melts in your mouth and pairs beautifully with the gooey, melted cheese that stretches with every pull. Every bite is a warm, satisfying combination of bold flavors that will leave you craving more.
Making them was easy!
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. A crispy, golden-brown tortilla will add the perfect crunch and enhance the soft, flavorful filling inside.
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.
(Above: our Steak Quesadillas--with leftover tri-tip steak from Day 1--
plus a few sides to round out the meal.)
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. That's the magic of Wine'd Up! One grilling session gives you days of delicious food!
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Find out more about the Wine'd Up in Smoke blend used here:
