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Frank's® RedHot®



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Servings: 12


  • 1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 6 tbsp. Italian dressing
  • 24 oz. Steak strips
  • 3 cups Sautéed peppers and onions
  • 1/2 cup Olive oil
  • 12 each Flour tortilla, burrito size
  • 24 each Eggs
  • 6 cups Shredded cheddar cheese


  • 1. Mix REDHOT, lime, and cumin together to create Chile n' Lime sauce.
  • 2. To make the marinade for the steak, combine 5 tbsp. Chile 'n Lime sauce and Italian dressing, pour over steak strips and marinate, refrigerated, 3 hours to overnight.
  • 3. Add 3/4 cup Chile 'n Lime sauce to peppers and onions, cool and refrigerate and reheat as needed or hold hot for service.
  • 4. For each serving, grill 2 oz. steak strips. Heat 1 tsp. oil in large skillet. Lay tortilla in skillet. In separate skillet, heat 1 tsp. olive oil, whisk 2 eggs and scramble. Turn tortilla and place eggs, 1/4 cup warm peppers and onions, grilled steak and 1/2 cup cheese on half of tortilla. Fold tortilla in half turn. Cook quesadilla until cheese has melted and cut into 4 wedges.