What do you get when you cross a taco with a quesadilla? You get a capricho. (Atleast that's what it's called in Jalisco.) It has everything that a Mexican taco has to offer, with the added bonus of melted cheese.
For this recipe, I always use Queso Fresco. It's a fresh, Mexican cheese that is delivered to my door, every Sunday. I realize that queso fresco isn't available everywhere, so use whatever Mexican cheese you like most. This recipe also calls for cooked pinto beans, which is something that I always have on hand. I will post my recipe for cooked beans soon. You can also use canned pinto beans.
Caprichos
Ingredients:
- 1 pound thin-cut steak
- 12-16 corn tortillas
- Mexican Cheese
- 1 cup cooked pinto beans
- Chopped onion
- Chopped cilantro
- Red and Green Salsa
Directions:
In small saucepan, heat pinto beans with bean broth. Set aside.
Heat griddle or skillet over medium-high heat. Cook steaks to desired doneness; season with salt. Chop cooked steak into bite-size pieces; set aside.
While steaks are cooking, assemble the quesadillas. Place desired amount of cheese on one corn tortilla; top with another corn tortilla.
When steaks are done, heat quesadillas on skillet until the cheese has melted. Remove quesadillas to plate.
To serve, spoon 1 to 2 tablespoons of chopped steak in center of quesadilla. Top with a tablespoon of beans. Garnish with chopped onion and cilantro. Serve with red and green salsa. Enjoy!!!
With Love,
Leslie Limón
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