Cheesy Taco

Last night in an effort to try the salty meat in several different ways, I created the cheesy taco. Some of you might say this is just a glorified quesadilla. Maybe that's true--but doesn't it sound cooler when called a cheesy taco? This was seriously delicious--so much so that I had another today. It may be my new favorite go-to meal.

p.s. This is a good opportunity to see that the salty meat has a different color to it--sort of gray from the excess salt cooking

Cheesy Taco
Ingredients
Strips of meat of your choice (I used leftover salty steak from the salt block cooking)
Handful of shredded cheese
Chopped heirloom tomato
White corn tortilla

Directions
1. Place the tortilla in a small dry skillet over high heat, cook 1 minute.
2. Add half the shredded cheese to one half of the tortilla and cook until the cheese starts to melt.
3. Add tomato and meat on the same side and top with cheese. Cook 1-2 minutes until warm.
4. Using tongs, carefully fold the other half of the tortilla over the filling, the tortilla should be slightly crispy. Hold the tortilla folded with tongs 1 minute or until top cheese is melted. Carefully transfer to plate and enjoy warm.