Spicy Steak Quesadilla Food

RACH'S STEAK QUESADILLAS = TONIGHT'S TEX-MEX MEAL

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

SPICY QUESADILLA SAUCE

Steps:

• Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
• Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.

SPICY STEAK QUESADILLAS

Steps:

• Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
• Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.

SPICY BREAKFAST QUESADILLAS

Steps:

• Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
• Beat eggs in a small bowl with milk.
• Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
• Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.

STEAK QUESADILLAS

Steps:

• Top tortillas with meat, cheese, jalapeño peppers and crushed pepper. Drizzle evenly with 1 cup pasta sauce. Fold tortillas in half.
• Heat large heavy nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides. Meanwhile, cook remaining pasta sauce in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Serve topped with pasta sauce and cilantro.