Sometimes I think ahead. I grill or cook meats on monday, in quantities that I know will leave me with leftovers on tuesday that I can throw together in an easy way for taco tuesday.

Cause let me tell you, if we aren’t having some sort of handheld taco (regardless of the food culture) or some type of mexican food for dinner on tuesday, my kids let me have it.

I totally take accountability. I’ve basically had taco tuesday in some form or another for dinner in the last 16 years my kids have been eating solids.

Routinely asked question. And by routinely, I mean every night, is, “what’s for dinner.” But on tuesdays I don’t even have to respond. One or another of the kids will simply answer with, “what day is it today.” Cause they all know, on tuesday’s we taco.

And this flank steak quesadilla is one of my favorite leftover throw together meals.

Ingredients:

2 lbs skirt steak

seasoned salt

sliced mushrooms

sliced bell peppers

sliced onions

cilantro leaves

sliced black olives

shredded colby jack cheese

burrito sized tortillas

salsa

sour cream

guacamole

Directions:

Preheat grill to high.

Sprinkle seasoned salt on both sides of flank steak.

Grill on direct flame for a total of 15 minutes, turning every 2 or so minutes.

Remove from heat and let rest for 15 minutes.

Slice against the grain.

Layer tortilla with cheese, steak, mushrooms, peppers, and onions. Top with a second tortilla.

You can microwave, cook on the stove top, or even stick on the grill or under the broiler. Whatever is easiest for you.

Once cooked, sprinkle olives, cilantro and tomato over the top.

Serve with sour cream, salsa and guac for dipping.