Best Southwest Steak Quesadillas Recipes

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

SOUTHWEST STEAK QUESADILLAS

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.

SOUTHWEST STEAK

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.

SOUTHWESTERN QUESADILLA

Steps:

• Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section.
• Preheat your grill to low heat. Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa.
• Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas.
• Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.

SOUTHWEST QUESADILLAS

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.

STEAK QUESADILLAS

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.