- 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.