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Steak Quesadillas with Roasted Tomatillo and Apple Salsa (Marcela Valladolid) Recipe

Steak Quesadillas with Roasted Tomatillo and Apple Salsa (Marcela Valladolid) Recipe

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Steak Quesadillas with Roasted Tomatillo and Apple Salsa (Marcela Valladolid)

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Ingredients:

Serving

1 (1-lb) skirt steak
salt and freshly ground black pepper
3 tbsp vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups roasted tomatillo and apple salsa , recipe follows
eva's chunky guacamole, recipe follows
1 lb tomatillos, husked and rinsed
2 green apples , such as granny smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tbsp olive oil
salt and freshly ground black pepper
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons , about 4 tbsp
1 tsp kosher salt

Directions:

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.
Roasted Tomatillo and Apple Salsa:
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.
Eva's Chunky Guacamole:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1057.31 Kcal (4427 kJ)
Calories from fat	541.63 Kcal
		% Daily Value*
Total Fat	60.18g	93%
Cholesterol	83.86mg	28%
Sodium	2445.62mg	102%
Potassium	1797.83mg	38%
Total Carbs	87.12g	29%
Sugars	19.5g	78%
Dietary Fiber	23.8g	95%
Protein	51.89g	104%
Vitamin C	64.1mg	107%
Iron	7mg	39%
Calcium	626.6mg	63%

Amount Per 100 g
Calories	125.81 Kcal (527 kJ)
Calories from fat	64.45 Kcal
		% Daily Value*
Total Fat	7.16g	93%
Cholesterol	9.98mg	28%
Sodium	291.01mg	102%
Potassium	213.93mg	38%
Total Carbs	10.37g	29%
Sugars	2.32g	78%
Dietary Fiber	2.83g	95%
Protein	6.17g	104%
Vitamin C	7.6mg	107%
Iron	0.8mg	39%
Calcium	74.6mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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