Get ready to elevate your breakfast game with this ribeye steak and egg quesadilla like you've never seen before! The secret is all in the technique, creating a perfectly cooked, flavorful combo that’s simple, unique, and absolutely delicious—this is one you’ll want to make ASAP!
Ingredients:
1 lb. Ribeye steak (cut into 3 thin steaks)
2 Old El Paso Grandee Flour tortillas
1 tbsp Hussey's Fiesta Dust
1 tbsp Hussey's Heifer Dust
1/2 yellow onion, sliced thin
1 red bell pepper cut into slices
1 lime cut in half
Queso Quesadilla cheese
3 large eggs
Salsa
Avocado Verde
Directions:
1. Preheat griddle to low on the outside burners and medium on the inside burners.
2. Season the steaks with both Heifer Dust and Fiesta Dust and set aside. Cut up the bell pepper and the onion.
3. Add some clarified butter to griddle and add veggies. Season with a little Heifer Dust and Fiesta Dust. Cook for 3-4 minutes until heated through and soft. When caramelize to your liking, move to the front of the griddle and keep warm.
4. Turn the center burners to high. Add more clarified butter and put down the steaks. Add the lime to the griddle cut side down. Turn steaks every 30 seconds until cooked through. When done, remove to the cutting board and let rest for a few minutes. When done resting, slice into bite sized pieces.
5. Turn the center burners back to low. Add cheese to the griddle about the size of your tortilla and spread out. Add the veggies to the top of the cheese. Next add 1/2 the steak to the top of the veggies. Squeeze 1/2 a lime on top of the steak.
6. Layer the tortilla over the steak and press down. When the cheese has been cooking for around 2 minutes, and you see a crust forming around the edges flip so the tortilla is down on the griddle. Add more cheese on top. Fold tortilla in half and brown each side.
7. While first side is browning, put down 3 eggs, season with salt and Fiesta Dust and cook to your liking. I cooked over easy. Flip Quesadilla and brown the other side while eggs are cooking. When browned, move to the cutting board. Open one side of the Quesadilla and add the three eggs. Close the side and press gently. Slice in four slices. Top with salsa and Avocado Verde and enjoy
