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Before you jump to Steak Kebabs With Quesadillas recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
You already know how important it is to have a healthy heart. Give it some thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and work out on a regular basis. Did you already know, though, that there are several foods that can help you have a healthy heart? In the following paragraphs, you will learn which foods are good for your heart.
Beans, believe it or not, are very good for your heart. The after effects of eating them might not have a good smell, but they’re terrific for the inside of your body. This doesn’t mean that simply eating beans will counteract the effects of other bad foods you might be consuming. What this means is that substituting in edamame or red beans for the chicken on your green salad or consuming a veggie burger in place of the hamburger is what you must do. Thankfully, beans are really tasty and who knows…you might not even moss eating the real beef or chicken.
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We hope you got insight from reading it, now let’s go back to steak kebabs with quesadillas recipe. To make steak kebabs with quesadillas you need 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steak Kebabs With Quesadillas:
- Use 2 cup Fresh cilantro
- Take 3 Scallions
- Prepare 2 Limes (1 cut into 8 wedges, 1 squeezed)
- Provide 1 tbsp Red wine vinegar
- Get 1 tsp Worcestershire sauce
- Prepare Kosher salt and black pepper
- Prepare 1/4 cup Extra virgin olive oil
- Provide 1 1/4 lb Beef tri-tip steak
- You need 2 Burrito size flour tortillas
- You need 1 1/2 cup Shredded pepper jack cheese
- Use 16 small romaine lettuce leaves
- Get 1 Mango, peeled, pitted and sliced
Instructions to make Steak Kebabs With Quesadillas:
- Preheat the grill to medium high. Make the salsa Verde: pulse 1 3/4 cups cilantro, scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, Poor in the olive oil and purée until combined, scraping down the sides as needed. Season with more salt and pepper.
- Poke the steak all over with a fork to tenderize it, then cut into 1 inch cubes; toss with 2 tablespoons of the salsa Verde and season with salt and pepper. Thread on 28 metal skewers, finishing each skewer with a lime wedge; set aside.
- Tear off a 16 inch piece of foil. Place one tortilla on the left side of the foil; top with cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with all of oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about two minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa Verde, the quesadilla wedges and mango slices.
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