Steak Quesadillas with Roasted Tomatillo and Apple Salsa (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) skirt steak |
salt and freshly ground black pepper |
3 tablespoons 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 pound 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 tablespoons 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 tablespoons |
1 teaspoon kosher salt |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Roasted Tomatillo and Apple Salsa:
6. Preheat the oven to 350 degrees F.
7. 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.
8. Eva's Chunky Guacamole:
9. 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.
10. 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.
11. 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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