Sweet Lychee’s Steak Quesadilla with black olives, Parmesan, Monterey Jack, Cheddar, and Asadera cheese.

WOWZER! It’s been 5 months since I wrote my last blog post, I really need to make more of an effort to stay up to date.


I have a guilty fast food confession, if I had to choose one fast food restaurant to eat at for the rest of my life it would be Taco Bell. I know it’s not authentic Mexican food, but it’s so damn delicious and addicting.

I knew it was becoming a problem when I felt embarrassed to order food because the drive thru cashier might recognize me. Instead of altering the time(s) I chose to visit and driving to another location (cause that’s just crazy… and something I’ve done), I decided to expand my food comfort zones and make some quesadillas myself.

Although my usual Taco Bell order consists of chicken quesadillas, I thought about Beyoncé and decided to upgrade to steak; I have to admit, I was nervous especially since I’ve never cooked a steak before and only cooked quesadillas using the microwave.

Whenever I embark on a new #CulinaryTherapy adventure, I’ll call my chef BFF in the middle of whatever I’m baking / cooking and express my concern over the end result. Without fail, he says something along the lines of, “As long as you’re having fun experimenting, things will be fine… And if it doesn’t turn out how you expected, you’ll do better next time.”

Thankfully he doesn’t mind my panicked calls along with text messages showcasing photographic evidence of my progress. (It’s probably because majority of the time, I’ll drop off Tupperware filled with my latest creations for his parents and him to sample).

To get the crispy quesadilla exterior I adore so much, I used a generous amount of Naked Cow Diary’s Hawaiian Sea Salt butter to coat the bottom of my frying pan. Once the bottom of the pan was hot, I placed a flour quesadilla in the pan then added Parmesan, Monterey Jack, Cheddar, and Asadero cheeses along with chopped black olives and steak to half the quesadilla.

When all of the cheese melted, I used my spatula to cover the other half of quesadilla and flipped it over so the exterior on both sides was crunchy.

I waited a few minutes for my quesadilla to cool off (an eternity if you’re already standing) before dipping it in Mexican sour cream and Newman’s Own mango salsa. Before I finished my first steak quesadilla, I was busy making a second one.

In case you’re wondering what my chef BFF thought of his steak quesadilla, he told me it’s the best thing I’ve made so far.

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