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
MASHED POTATO QUESADILLA
I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!
Provided by MrsB
Categories World Cuisine Recipes Latin American Mexican
Time 31m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
- Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.
Nutrition Facts : Calories 766.1 calories, Carbohydrate 78 g, Cholesterol 92.5 mg, Fat 39 g, Fiber 6 g, Protein 26.2 g, SaturatedFat 21.4 g, Sodium 1590.2 mg, Sugar 4 g
CHEESESTEAK QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, skirt steak, salt, pepper, onion, green bell pepper, large flour tortillas, provolone cheese, fresh parsley, cheese sauce
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
- Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
- Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with cheese sauce and garnish fresh parsley.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 47 grams, Sugar 10 grams
STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden.
- Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
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