Steak Quesadillas With Roasted Tomatillo And Apple Salsa Recipes

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ROASTED TOMATILLO AND APPLE SALSA



Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 4 cups

Number Of Ingredients 8

1 pound tomatillos (about 12), husked and rinsed
2 Granny Smith apples, quartered
2 cloves garlic, unpeeled
2 jalapeno peppers, stemmed
1/2 white onion
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
  • Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.

STEAK FAJITA QUESADILLAS RECIPE BY TASTY



Steak Fajita Quesadillas Recipe by Tasty image

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

1 lb skirt steak
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
1 onion, sliced
4 cloves garlic, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 tablespoon butter
4 large tortillas
2 cups mexican blend cheese
guacamole
sour cream
salsa

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

ROASTED-TOMATO SALSA FOR QUESADILLAS



Roasted-Tomato Salsa for Quesadillas image

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 6

2 (15-ounce) cans fire-roasted tomatoes, drained
1/4 cup white onion, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 small jalapeno, ribs and seeds removed, minced
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper

Steps:

  • Combine tomatoes, onion, cilantro, jalapeno, and lime juice in a medium bowl; season with salt and pepper.

ROASTED APPLE AND TOMATILLO SALSA



Roasted Apple and Tomatillo Salsa image

Provided by Marcela Valladolid

Categories     Sauce     Side     Roast     Cinco de Mayo     Apple     Healthy     Tomatillo     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1 pound tomatillos, husked and rinsed
3 green apples, such as Granny Smith, quartered
1/2 medium white onion
3 garlic cloves, unpeeled
1 jalapeño chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • 1 Preheat the oven to 375°F.
  • 2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
  • 3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
  • 4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.

CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA



Chicken Quesadillas With Roasted Tomatillo Salsa image

Quesadillas are easy tasty meals! They are great for left over chicken. Here is a quick and easy recipe by Wendy G. Ramunno

Provided by Kitty Kat Cook

Categories     Mexican

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fresh tomatillos or 8 ounces cherry tomatoes, husked and rinsed
2 fresh serrano chilies
1/2 small white onion, chopped
3 tablespoons fresh cilantro leaves
1 lime, juice of
1 pinch salt
4 flour tortillas (12-inch wide)
3 1/2 shredded cooked chicken, seasoned to taste
2 1/2 cups of shredded cheddar cheese
1 tablespoon canola oil, for oiling pan
1 tablespoon sour cream (optional)
1 tablespoon guacamole (optional)

Steps:

  • Preheat broiler.
  • On a baking sheet, place tomatoes and chiles.
  • Broil turning once halfway, until slightly charred, about 5 to 7 minutes.
  • Discard chile stems.
  • In blender or food processor combine tomatoes, chiles, onion, cilantro, lime juice and salt.
  • Puree until well blended, set aside.
  • Heat large skillet over medium heat.
  • Place tortillas one by one in skillet and toast until puffed and very lightly browned, about 1 minute per side.
  • Lay tortillas on flat work area.
  • On half of each tortilla, place 1/4 chicken, 1/4 cheese and about 2 tbsp of the salsa.
  • Fold tortillas in half.
  • In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side.
  • Add more oil if necessary before cooking the remaining quesadillas.
  • Transfer to cutting board and cool slightly
  • Slice into wedges and top with remaining salsa, sour cream and guacamole, if desired.

Nutrition Facts : Calories 687, Fat 39.8, SaturatedFat 18.5, Cholesterol 186.4, Sodium 787.2, Carbohydrate 21.9, Fiber 2.6, Sugar 3.9, Protein 58.5

BEEF QUESADILLAS WITH SALSA



Beef Quesadillas with Salsa image

These easy, cheesy steak quesadillas are packed with beef and topped with pineapple salsa. And because it's a little sweet and not too spicy, they are very kid friendly.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (4-1/2 cups salsa).

Number Of Ingredients 15

3/4 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons olive oil, divided
1-1/2 cups shredded pepper Jack cheese
4 flour tortillas (10 inches)
SALSA:
4 medium tomatoes, chopped
1-1/2 cups cubed fresh pineapple
1/2 cup chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.

Nutrition Facts : Calories 645 calories, Fat 33g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1067mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 9g fiber), Protein 34g protein.

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