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1 Tbsp. cooking oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 lb. skirt steak, cut into bite sized pieces
1 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. kosher salt
1 Tbsp. Worcestershire sauce
1 Tbsp. Teriyaki sauce
4 flour tortillas
7 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

Method of Preparation

1. Preheat a medium skillet over medium heat for 1 minute. Add oil and heat for 1 minute. Add onions and cook for 1 minute. Add garlic and cook for 1 more minute.
2. Place steak in the skillet; add lime juice, season with salt and pepper, mix steak with the onions and cook for 5 minutes. Add Worcestershire and teriyaki sauce. Cook for 2 more minutes. Divide the mixture into 4 equal portions. Set aside.
3. Preheat a medium skillet or pan for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
4. Heat tortillas for 30 seconds on one side, flip and add ¼ cup of cheese to each tortilla and about 3 Tbsp. of the mixture. Fold in half. Cook for about 2 minutes or until golden brown. Flip occasionally so they don’t burn. Repeat with remaining ingredients.


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