STEAK QUESADILLAS
Steak Quesadillas are a quick and flavorful dinner idea made with taco-seasoned steak strips, onions and peppers, and of course, melty Monterrey Jack cheese! And, it all comes together in a perfectly toasty flour tortilla!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
- Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
- If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
- Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
- Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
- Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
- Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
Nutrition Facts : Calories 484 kcal, Carbohydrate 24 g, Protein 34 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAK QUESADILLAS WITH HOT PEACH SALSA
Make and share this Steak Quesadillas With Hot Peach Salsa recipe from Food.com.
Provided by Boomette
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
- In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
- Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
- Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
- Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA
Provided by Marcela Valladolid
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
- Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
- Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
- Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
- Preheat the oven to 350 degrees F.
- Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
- Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
SOUTHWEST STEAK QUESADILLAS
Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.
Nutrition Facts : Calories 379 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 772mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
JALAPENO PEACH SALSA
This is a wonderful fruity, yet spicy salsa that's a great accompaniment for grilled seafood, (I especially enjoy it with grilled tuna, swordfish or shrimp). It's great with pita chips too. Please feel free to adjust the heat by using more or less jalapeno, depending on your personal taste. Cook time is chilling time.
Provided by Kozmic Blues
Categories Sauces
Time 2h10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Add salt and pepper to taste.
- Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
- Before serving, taste and adjust seasoning as needed.
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 25m
Yield 4 pints
Number Of Ingredients 10
Steps:
- Blanch, peel, pit and chop peaches.
- Measure 6 cups.
- Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan.
- Bring to a boil, stirring constantly to prevent scorching.
- Boil gently, stirring frequently, 5 minutes.
- If bottling, process in usual way, processing for a further 10 minutes.
- This will make approximately 4 pints of Salsa.
Nutrition Facts : Calories 166.8, Fat 1, SaturatedFat 0.1, Sodium 8, Carbohydrate 39.1, Fiber 5.6, Sugar 32.1, Protein 3.4
SWEET & HOT PEACH SALSA
We had an overabundance of peaches this year so I tried a couple of different salsa recipes and came up with my own version....posting for safe keeping. My peaches were sweet and very ripe, so depending on your ingredients, taste this as you go and modify it for heat and sweetness. I started out adding 1/4 cup sugar at a time until it was what I liked. Same with jalapenos. Adjust to your personal taste. After figuring out that we liked salsa sweet and hot, we have four batches and worried how we are going to make it this winter!
Provided by flightnurse
Categories Low Protein
Time 45m
Yield 5 pints
Number Of Ingredients 10
Steps:
- In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
- Stir constantly to prevent scorching.
- Boil gently for 5 minutes. This is where I add the sugar and taste for preference.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 230.1, Fat 0.8, SaturatedFat 0.1, Sodium 702.5, Carbohydrate 56.2, Fiber 4.3, Sugar 49.8, Protein 2.7
STEAK QUESADILLAS
Make and share this Steak Quesadillas recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
- Season with salt and pepper.
- Rub steak with oregano; season with salt and pepper.
- In a 10-inch skillet, heat 1 t oil over high.
- Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
- Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425 degrees with racks in upper and lower thirds.
- Brush one side of each tortilla with remaining 2 teaspoons oil.
- Place 1 tortilla, oiled side down, on each of two baking sheets.
- Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
- Top with remaining tortillas, oiled side up.
- Press lightly to seal.
- Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
- Transfer to a cutting board; cut each quesadilla into 6 triangles.
- Serve with black bean salsa and sour cream.
Nutrition Facts : Calories 759.6, Fat 40.1, SaturatedFat 15.7, Cholesterol 89.5, Sodium 716.1, Carbohydrate 64.2, Fiber 13.4, Sugar 4, Protein 37
SPICY STEAK QUESADILLAS
Make and share this Spicy Steak Quesadillas recipe from Food.com.
Provided by EmilyStrikesAgain
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 407.9, Fat 25.8, SaturatedFat 10.5, Cholesterol 77.8, Sodium 653.5, Carbohydrate 18.9, Fiber 1.8, Sugar 2.3, Protein 24.5
STEAK QUESADILLAS
Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 14
Steps:
- In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
- Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.
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