2015 Florida Trip – Day 18 – The Beach & Quesajitas

Even though we were near Port Charlotte, it was still about a 25 mile drive over to the nearest beach at Englewood, FL and since we can’t come to Florida without at least seeing the water, off we went.  It was a sunny, 80 degree day and the public beach was pretty well full of sun bathers – Pat and Bev checked it out while I got a shot of them.

These shots are further north in a low populated area.

The plan was to go out for supper per Bev’s desire, but then she decided it might be better to cook at home and use the meat and avocado we had in the fridge.

Bev had purchased some thin sliced (about ¼“) top round called Beef Milanesa and from what I read it should have said beef for beef Milanesa which is a dish and not a cut of meat.   We discussed whether to have fajitas or quesadillas and based upon the large size of our tortillas and love of crispy ones, we settled on fajita makings made into a quesadilla and named it the quesajita.

We used the ingredients as we would for fajitas and prepared them as follows:

1. Make up some seasoning from Chamayo chile powder, smoked paprika, onion powder, garlic powder, & cumin (the stuff we had on hand).

2. Slice or shred some cheddar cheese (or your favorite)

3. Julienne some red & green bell pepper and slice some onion into half-moons.

4. Slice the meat into ½“ wide strips.

5. Add the vegetables to the pan, season with S&P and the above spice mix and sauté them until about almost done then remove and keep warm.

6. Add the meat to the pan, season it as the veggies and cook until just done.

7. Add the veggies back to the meat, mix thoroughly, remove from heat, and keep warm.

8. Wipe out the pan (we only have one 12” skillet) and turn heat to medium.

9. Lay a tortilla in the 12” skillet, add cheese to one side, and the meat/vegetable mixture to the other side and add a lid if you have one.

10. When the cheese is melted and the tortilla bottom is crispy, flip the cheese half over the meat half and remove to a plate.

Bev made the guacamole by adding some jarred salsa, cumin, and lime juice to a Florida avocado.

My quesajita only got topped with a nice amount of guac.

For a throw together with stuff we had on hand, they were pretty darned good.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/13/15 event date