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A quesadilla is actually a Mexican form of a meat pie. The filling takes about an hour to make, but may be prepared days or hours in advance, refrigerated, and then warmed just before filling the tortillas.

Although Mexican, this recipe is not very spicy or hot, as the only spicy/hot ingredients are the jalapeno peppers which may be eliminated or used in smaller quantity.

1 pound steak, finely chopped
1 clove garlic, finely chopped
1 tsp salt (optional)
1/8 tsp ground cumin
1 tsp sugar
2 medium tomatoes, peeled and chopped
3 jalapeno peppers, finely chopped
1/2 cup slivered almonds
12 taco shells
2 cups shredded lettuce
1/2 cup cold dairy sour cream
1 Tbsp finely chopped chives
1/2 cup onion, finely chopped
2 Tbsp vegetable oil
1/3 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup raisins
1 apple, peeled, cored, and finely chopped
2 Tbsp vinegar

In a medium skillet, heat the steak, onions, and garlic in the vegetable oil until the onions are soft and the meat is browned.

Lower heat under meat and onion mixture to simmer. Combine salt, cloves, cumin, cinnamon, sugar, raisins, tomatoes, apple, peppers, and vinegar with meat and onion mixture. Cover and simmer for 20 minutes.

Add slivered almonds. Simmer uncovered for 2 minutes. Remove from heat.

Put 1/4 cup of warm meat mixture in each taco shell. Place filled shells upright on baking sheet. Bake in 350 degree oven for 5 to 7 minutes.

Spread 1/3 cup of lettuce on each plate. Put 2 quesadillas on their side atop bed of shredded lettuce. Top each quesadilla with 1 teaspoon dab of sour cream and sprinkle 1/4 teaspoon of chives on top each for garnish. Serve immediately.

Makes 6 delicious servings.