Rib-Eye and Anaheim Chile Quesadilla

Name: Rib-Eye and Anaheim Chile Quesadilla
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 larges Anaheim chiles, grilled, peeled, seeded and roughly chopped; 1 Anaheim pepper, roasted and julienned; 1 teaspoon ancho chili powder; 177 milliliters canola oil; 4 servings Canola oil; 1 leave Cilantro , for garnish; 12 6-inchs (6-inch) flour tortillas; 227 grams soft goat cheese, crumbled; 3 green onions, thinly sliced; 1 Tbsp honey, or more if needed; 3 Tbsps fresh lime juice; 355 milliliters grated Monterey Jack cheese; 4 servings Fresh Oregano recipe; 59 milliliters grated Parmesan; 59 milliliters freshly chopped parsley leaves; 2 poblanos, roasted and roughly chopped; 1 red bell pepper, roasted and sliced; 3 Tbsps red wine vinegar; 1 slice Marinated rib-eye leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and; 4 cloves roasted garlic, peeled; 4 servings Salt and freshly ground black pepper; 3 Tbsps water; 237 milliliters cabrales

The recipe Rib-Eye and Anaheim Chile Quesadilla could satisfy your Mexican craving in approximately 45 minutes. For $4.83 per serving, you get a hor d'oeuvre that serves 4. One serving contains 1169 calories, 32g of protein, and 89g of fat. If you have anaheim chiles, bell pepper, freshly parsley leaves, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.

Ingredients you will need

Salt And Pepper

Anaheim Pepper

Lime Juice

Poblano Pepper

Vinegar

Garlic

Honey

Water

Equipment you will use

Blender

With the motor running, slowly add the oil until emulsified.

Ingredients you will need

Cooking Oil

Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.)

Ingredients you will need

Vinaigrette

Parsley

Preheat the grill to medium heat.

Equipment you will use

Grill

Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan.

Ingredients you will need

Salt And Pepper

Anaheim Pepper

Monterey Jack Cheese

Bell Pepper

Goat Cheese

Green Onions

Tortilla

Parmesan

Beef

Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas.

Ingredients you will need

Tortilla

Combine ancho chili powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.

Ingredients you will need

Ancho Chili Powder

Canola Oil

Tortilla

Cheese

Equipment you will use

Grill

Remove from the grill to a cutting board.

Equipment you will use

Cutting Board

Grill

Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Vinaigrette

Transfer to a serving platter and serve.

Equipment

Blender

Grill

Cutting Board

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.