I love cooking long elobrate meals but sometimes I just don’t have the time or the money in my budget. That’s when I cook something quick, easy, and affordable like my Steak Fajita Quesadilla made with Walmart Angus Beef & Great Value Products!
1 lb. Choice Angus Beef Strip Steak Hatch Chili Rojo
1 (8 oz.) Bag Great Value Fiesta Blend Cheese
1 Can (15.25 oz.) Great Value No Salt Added Black Beans (drained)
1 Diced Green Bell Pepper
1 Diced Red Bell Pepper
1 Dozen Great Value Flour Tortillas
2 Tsp. Great Value Vegetable Oil
INSTRUCTIONS:
Cook steak in a large skillet or pan with 1 tsp. oil on medium heat. Cook steak until “well” done. Dice Steak into small pieces and set aside.
Cook black beens, green,& red bell pepper in 1 tsp of oil for 3 minutes and set aside.
Warm tortillas on a skillet or griddle for 20 seconds on each side.
Build the quesadilla by layering steak, cheese, and black bean & pepper mixture on the bottom tortilla. Top with 2nd tortilla and carefully flip. Cook until cheese has melted and both tortillas are crisp.
Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.
Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.
Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.
ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.
