This dish is super fun, scrumptious, and simple to make! Juicy and tender meat, swathed in stretchy cheese, inside a crispy tortilla - sounds perfect, right? Here is the recipe for this flavorful bite, that everyone will LOVE!
Slice the chicken tenders into almost an inch-thick medallions. In a bowl, massage them with olive oil and spices: salt, pepper, turmeric, garlic powder, lemon zest, and cayenne pepper. Leave to marinate.
Cut thinly, about half an inch thick, sirloin steaks. Coat them generously with salt and pepper from both sides. Leave them to absorb the spices.
Warm up a grill pan over medium heat, and melt some butter. Arrange the steaks and grill them until you’re satisfied with doneness.
In the same pan, arrange the chicken tenders and grill until soft.
Preparing the Mushrooms
Slice the mushrooms. Add some butter to the same grill pan, and cook the mushrooms there, as well.
Season the mushrooms with salt, pepper, and onion powder. Sauté them for approximately 7-8 minutes.
Making the Sauce
Mix sour cream, mayonnaise, lemon juice, salt, pepper, garlic powder, and herbs. Use parsley, basil, and dill.
Assembling the Quesadillas
Cut steaks and chicken medallions into bite-size slices.
Find a pan to fit the whole tortilla in. Smear it with some olive oil and bring to medium heat. Toss the tortilla on top and let it crisp slightly.
Remove from the pan and toss another one. Now start arranging everything in this order: cheese, meats, mushrooms, sauce, cheese, and already crisped tortilla. Carefully, flip it on the plate.
Notes
Storing TipsStore all the components separately, meat and mushrooms for 3 days, and sauce for 5 days in the fridge. Don't slice meat before assembling.Serving Tips