ROASTED TOMATILLO AND APPLE SALSA
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
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
ROASTED-TOMATO SALSA FOR QUESADILLAS
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes, onion, cilantro, jalapeno, and lime juice in a medium bowl; season with salt and pepper.
ROASTED APPLE AND TOMATILLO SALSA
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
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
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
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
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
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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