RACH'S STEAK QUESADILLAS = TONIGHT'S TEX-MEX MEAL
Thinly sliced sirloin steak or flank steak makes the best steak quesadillas.
Provided by Rachael Ray
Number Of Ingredients 35
Steps:
- Freeze the steaks until slightly firm, about 5 minutes
- Heat a large cast-iron skillet over medium-high to high
- In 2 medium bowls, divide the chiles, red onion, and half the lime juice
- Add a quarter of the grated garlic to each bowl; season with salt
- Let stand for a few minutes
- To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo
- In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole
- Thinly slice the steaks against the grain; season with salt, pepper, and the spices
- Add 2 tablespoons oil, two turns of the pan, to the skillet
- Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes
- Turn the beef over and cook until browned, about 2 minutes more
- Transfer to a plate
- Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet
- Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes
- Add the remaining garlic and lime juice; season with salt and pepper
- Mix in the beef and remove from heat
- Heat a nonstick skillet over medium
- Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down
- Scatter a quarter of the cheese on top
- Arrange about a quarter of the beef and vegetables on 1 side of the tortilla
- Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side
- Repeat with the remaining tortillas, cheese, beef, and vegetables
- Cut the quesadillas into wedges
- Serve with the crema, guacamole, and pico
STEAK & GREEN PEPPER QUESADILLAS WITH HOT SAUCE & SMOKY RED PEPPER CREMA
Cheesy, crispy, and stuffed with delectable delights, quesadillas are one of our all-time favorite easy dinners. In fact, if left to our own devices, we could probably eat them every night of the week (and may have done so once or twice). Here, tortillas are layered with not one, but TWO types of cheese, plus zesty spiced steak and sautéed green pepper. They toast up in the pan until gooey on the inside and golden outside-the perfect pairing for a dollop of smoky red pepper crema and a dash of hot sauce. Try to top that!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 11
Steps:
- • Wash and dry all produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat diced steak* dry with paper towels.
- • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.
- • Add steak to pan with green pepper. Season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.
- • Place tortillas on a clean work surface or cutting board. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.
- • Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 3-4 minutes per side. • 4 SERVINGS: Cook quesadillas in batches.
- • Slice quesadillas into 3 wedges each; divide between plates. Dollop with smoky red pepper crema and drizzle with hot sauce to taste. Serve.
Nutrition Facts : Calories 770 kcal, Fat 42 g, SaturatedFat 20 g, Carbohydrate 47 g, Sugar 6 g, Protein 50 g, Fiber 1 g, Cholesterol 140 mg, Sodium 1160 mg
STEAK AND GREEN CHILE QUESADILLAS
Steak and Green Chile Quesadillas - Tender grilled flank steak, tons of cheese, and fire roasted green chile make this quesadilla one of the best!
Provided by Eric
Number Of Ingredients 11
Steps:
- Marinate the fajita flap meat in Eric's Chicken & Steak Fajita Marinade (or your favorite) for 2 hours.
- Fire your grill.
- Grill the meat over direct heat for 2 minutes per side (or to your desired doneness). Remove to a plate and tent with foil. Allow to rest about 10 minutes.
- On a cutting board, slice the meat against the grain into strips. Then cut it into bite sized pieces. Set aside.
- Brush 1 side of each tortilla with olive oil.
- Heat a flat griddle over medium heat.
- Place a tortilla oil side down. Top with cheese, meat, onions, peppers, tomatoes, cilantro, and more cheese. Top with a second tortilla.
- Grill on each side until browned and the cheese is melted. Remove to a cutting board.
- Cut the quesadilla into 4 pieces using a pizza cutter.
- Plate the quesadilla and top with sour cream and chopped tomato.
- Garnish with cilantro.
- Enjoy!
CHILI BEEF QUESADILLAS
Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They're spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 475mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
PHILLY CHEESESTEAK QUESADILLAS
A family favorite in my household!
Provided by Jen2370
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
- Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
- Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 926.7 calories, Carbohydrate 101.3 g, Cholesterol 108.4 mg, Fat 36.4 g, Fiber 6.3 g, Protein 46.3 g, SaturatedFat 17.1 g, Sodium 1984.8 mg, Sugar 22.2 g
GREEN CHILI AND MONTEREY JACK QUESADILLAS
Categories Cheese Pepper Vegetarian Summer Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
GREEN CHILE QUESADILLAS
Make and share this Green chile Quesadillas recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese, chilies,corn and onions in a bowl.
- Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
- Fold tortilla in half.
- Spray large skillet with cooking spray.
- Place 2 Quesadillas in skillet.
- Cook each side over medium-high heat until golden brown and cheese is melted.
- Repeat with remaining ingredients.
- Serve with salsa and cilantro.
Nutrition Facts : Calories 196.7, Fat 9.9, SaturatedFat 5.3, Cholesterol 23.7, Sodium 358.8, Carbohydrate 18.5, Fiber 1.3, Sugar 1.5, Protein 8.6
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