RECIPE: A twist on tailgating food


    Firebirds Wood Fired Grilled stopped by to share a recipe for a twist on your tailgating favorites.

    Chile Dusted Tenderloin Medallions Appetizer

    Serves 1-3 as an appetizer


    • 3 – 2oz Tenderloin Medallion
    • Chile Rub
    • 2 Corn-Flour Tortillas
    • 1/2 cup 3 - cheese blend
    • Salted Butter as needed
    • 2 Tbsp. Pico de Gallo
    • 2 Tbsp. Diced Avocado
    • Pinch of chopped cilantro
    • Cilantro Sprig


    1. Skewer the tenderloin medallions
    2. Generously season the tenderloin medallions on both sides with Chile rub seasoning and place on the hot grill
    3. Turn the medallions occasionally until cooked to your preferred temperature (we recommend medium-rare)
    4. Butter a skillet or flat top and place 1 of the tortillas on it covering with the cheese blend and second tortilla
    5. Butter the top tortilla and cook until both sides are golden brown
    6. Cut quesadilla into 4 pieces and fan out on plate
    7. Remove the skewer from the medallions the plate
    8. Mix Pico de Gallo, avocado and chopped cilantro to create an avocado Pico
    9. Top the steak with the avocado Pico and cilantro sprig and plate with the quesadilla

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