Surf and Turf Quesadilla
This Surf & Turf quesadilla combines the best of both worlds with delicious shrimp and skirt steak!
Ingredients
- 2 cups of Olive Oil
- 4 tablespoons of Lime Juice
- 2 tablespoons of Jalapeno
- 1/4 cup of Cilantro
- 1/2 cup of Soy Sauce
- 1 tablespoon of Salt
- 1 tablespoon of Pepper
- 1 tablespoon of Cumin
- 1 tablespoon of Cayenne
- 1 tablespoon of Oregano
- 1 tablespoon of Chili Powder
- 1 tablespoon of Paprika
- 1 pound of Skirt Steak
- 6 Tomatillos
- Juice of 1 Lime
- 2 Jalapenos
- 5 cloves of Garlic
- ½ Cup of Cilantro
- 1 Tsp Salt, Pepper, and Sugar
- 1 Lb Large Shrimp
- Juice of 1 Lime
- 2 Tbsp Crove Food Co. Fajita Rub & Seasoning
Directions
- Mix all marinade ingredients together and marinade steak for 2-12 hours.
- Remove the husk from the tomatillos and drizzle with olive oil. Place under the broiler for 3-5 minutes.
- Add all salsa ingredients in a blender and mix until smooth.
- Preheat grill for high heat grilling. While warming up, add lime juice and fajita seasoning to a bowl with the shrimp.
- After 20 minutes, skewer the shrimp to be grilled.
- Grill skirt steak for 3-5 minutes per side or until desired doneness is reached. Remove and grill shrimp for 2-3 minutes per side.
- Slice steak into bite sized pieces and remove shrimp from skewers.
- Assemble the quesadillas with cheese, salsa verde, steak, and shrimp. Butter a grill top or skillet and add the quesadilla. Cook for 2-3 minutes per side.
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