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Steak Quesadillas
A quick recipe from Texas Hot Chef Brian Luscher. |
Prep: 10 minutes
Cook: 5 minutes
Servings: Serves 4
| 1 |
cup diced tomatoes |
| 1 |
cup corn |
| 2-1/2 |
Tbsp. poblano pepper, blanched, peeled, diced |
| 4 |
tsp. cilantro, chopped |
| 1 |
tsp. salt |
| 2 |
tsp. fresh lime juice |
| 4 |
large flour tortillas (about 16-inch diameter) |
| 6 |
oz. barbecue sauce |
| 1/2 |
lb. grilled steak, sliced thin |
| 20 |
rings of red onion, sliced very thin |
| 6 |
oz. jack cheese |
| 3 |
Tbsp. vegetable oil |
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Combine tomatoes, corn, poblanos, cilantro, salt and lime juice in bowl. Mix. Allow to rest 3-5 minutes. |
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Place one tortilla on flat surface and coat half of the tortilla with barbecue sauce. |
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Evenly distribute the sliced steak and red onion on top of barbecue sauce. Top with the vegetable mixture, then with cheese. |
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Fold in half at the sauce. Press down firmly and evenly - but not too hard. |
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Heat 1/2 tsp. oil in skillet. Place the quesadilla, meat side down, in oil. Pour 1/4 tsp. oil over the top of the quesadilla. |
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Cook for 2-1/2 minutes. Flip; cook another 2-1/2 minutes or until desired crispness. |
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Cut into wedges to serve. |
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