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
SOUTHWEST QUESADILLAS
Add some Tex-Mex flavors to your dinner table with this recipe for Southwest Quesadillas from My Food and Family. This delicious fusion makes a perfect meal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill steak 5 to 6 min. on each side or until medium doneness. Meanwhile, combine cheese, corn, onions and cilantro.
- Cut steak across the grain into thin strips; toss with A.1. Spoon onto 4 tortillas; top with cheese mixture and remaining tortillas.
- Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 540 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 2 g, Protein 12 g
SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
Steps:
- In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
- In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
SOUTHWEST STEAK
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SOUTHWEST STEAK BITES
Tired of the same old chicken nuggets? Give these a try! Feel free to 'play' with the seasonings, but this is how my family likes them. Serve hot with barbeque sauce or salsa for dipping.
Provided by ASHLYNNS MOMMY
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
- In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
- In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 337 calories, Carbohydrate 24.8 g, Cholesterol 51.1 mg, Fat 17.9 g, Fiber 1 g, Protein 17.9 g, SaturatedFat 3.8 g, Sodium 563.5 mg, Sugar 0.5 g
SOUTHWEST CHICKEN QUESADILLAS
These quesadillas are perfect for dinnertime, lunchtime - even party time!" And easy to make. I got this recipe from Crisco.
Provided by Sweet Southern Bell
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
- In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
- Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
- Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
- Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
- Serve immediately, with additional salsa and sour cream if desired.
Nutrition Facts : Calories 608.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 65.9, Sodium 1372.8, Carbohydrate 62.5, Fiber 4.6, Sugar 4, Protein 29.2
LEFTOVERS QUESADILLAS
Even though you can make this with fresh meat, I find myself making these to stretch a leftover piece of steak, pork or chicken. You can also leave the meat out entirely for a vegetarian option. Serve with sour cream, salsa and gaucamole.
Provided by C. Taylor
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and then add your meat and vegetables, stirring until cooked half way, and then add your salt, pepper, cumin, lemon juice, seasoning mix and hot sauce. Finish cooking.
- In a large skillet over medium heat, spray with cooking spray. Place a torilla in the pan and then sprinkle with a thin even layer of cheese and then on one half a side, place some of the meat mixture.
- Continue to cook until tortilla has browned and cheese has melted. Fold in half and cut into thirds. Serve with salsa, cream cheese and/or guacamole.
Nutrition Facts : Calories 414.5, Fat 20.4, SaturatedFat 9.6, Cholesterol 39.5, Sodium 744.3, Carbohydrate 42.1, Fiber 3.4, Sugar 4.2, Protein 15.9
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