Grilled Steak Zucchini And Monterey Jack Quesadillas Recipes

GRILLED STEAK AND ZUCCHINI

Steps:

• Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 teaspoon salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.
• Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 teaspoon salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 tablespoon of the herb oil. Rub the steak with a tablespoon of the remaining herb oil.
• Grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130 degrees F to 135 degrees F). Transfer to a plate to rest. Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes. Transfer to a plate and sprinkle with half of the lemon juice.
• Toss the potatoes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste. Serve with the steak and zucchini.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, scallions and sour cream.

STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

BLACK BEAN, ZUCCHINI, AND MONTEREY JACK QUESADILLAS

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium heat; add in the onions; stir/saute about 5 minutes until they begin to soften but no brown.
• Add in the zucchini and jalapeno; stir/saute 8-10 minutes until the zucchini is soft but still holding its shape.
• Add in the beans, oregano, vinegar, and salt; stir well to combine.
• Take skillet from heat and let cool 5 minutes.
• Add in the ricotta; stir to combine.
• Transfer mixture to a plate; wipe skillet with a paper towel but don't wash it.
• Brush one side of each tortilla with the remaining oil; place tortillas on a work surface with oiled side down.
• Spread Jack cheese evenly over the bottom half of each tortilla, followed by the zucchini mixture.
• Fold the tortillas in half to enclose filling.
• Heat same skillet over med-high heat for 2 minutes.
• Place 2 quesadillas in the skillet, cover, and cook 2 minutes or until undersides are golden and cheese has begun to melt.
• Uncover and turn the quesadillas with a spatula; cook 1-2 minutes or until undersides are golden and cheese has melted completely; repeat with remaining 2 quesadillas.
• To serve, cut the quesadillas in half, drizzle with the creme fraiche, if using, and serve immediately.