• 8 Mi Rancho Simply Authentic Soft Taco Flour Tortillas
  • 1 lb. Skirt Steak
  • 2 tbsp. Olive Oil
  • 1 tbsp. Teriyaki Sauce
  • Minced Garlic (3 cloves)
  • Salt and Pepper to Taste
  • ¾ lb. 32 count Shrimp
  • 4 tbsp. Butter
  • ¼ cup Dry White Wine (recommend Sauvignon Blanc)
  • 2 cups Shredded Monterrey Jack Cheese


Mix olive oil, teriyaki sauce, garlic, salt and pepper. In a large bowl, cover skirt steak with marinade. Let sit for 10-15 minutes. Heat BBQ to 350°F. Grill steak on each side for 1 minute. Set aside.

Melt butter in sauté pan. Add shrimp to pan and toss until pink. Add white wine and cook down for 2 minutes. Remove from heat.
Chop skirt steak and shrimp into smaller bite-sized pieces and set aside.

Heat griddle to 350°F and brush with butter. Place tortilla on grill and cover with ¼ cup cheese. Generously add steak and shrimp onto one half of the tortilla. Fold in half. Cook for 60-90 seconds on each side until golden brown. Remove from heat. Slice into 3 triangles per quesadilla.

Serve with sour cream, guacamole or salsa.