1lb of tenderized beef skirt steak seasoned
fajita seasoning
two fresh lemons; juiced
Grill over medium heat on charcoal broiler until meat is cooked
Slice meat into thin strips and sautée on flat grill with vegetable oil dash and onions.
Once cooked, place between two tortillas on flat grill with Monterrey jack cheese. Lightly toast both sides of quesadilla flipping intermittently until cheese melts.
Served in large with guacamole, pico de gallo and sour cream.
Served with Mexican rice.
