Recipes

2 Serapio's 6" Flour Tortillas

1 - 4 oz. top sirloin steak

1 oz. caramelized onions

2 oz. shredded Mexican style cheese

6 tbsp. Serrano-Peach Salsa (recipe follows)

Season the 100 calorie steak with a little olive oil, salt and pepper. Grill over high heat, turning every two minutes, until the steak is cooked to Medium (slight pink center). Let the steak rest for 5 minutes, then slice in thin strips. Toss with the caramelized onions and spread out over a flour tortilla.  Top with the shredded cheese. Cover with the second tortilla, and lightly coat with butter. Brown the quesadilla on a griddle, turning over once the first side is browned, cooking until bothe sides are brown, and the cheese in the center melted. Let rest for 1 minute, then cut into 6 equal pie shaped pieces, with peach salsa. Makes 6 hors d'oeuvres.                                

Serrano-Peach Salsa                  

3 Oklahoma peaches, pitted, small diced

1 serrano chile, stem and seeds removed, fine diced

¼ red bell pepper, minced

1 green onion, sliced thin, green part only

1 tbsp. Garden Club Apple Cider Vinegar

1 lime, juiced

Combine all ingredients together, and season with a small pinch of salt.  Let sit for 2 hours or overnight to let the flavors meld.                  

Cover and keep refrigerated.        

Filed Under

• Appetizers, Dips and Snacks
• Beef