Steak Quesadillas with Roasted Tomatillo and Apple Salsa

Name: Steak Quesadillas with Roasted Tomatillo and Apple Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 ripe avocados, cut into 1/2-inch dice; 8 8-inchs (8-inch) flour tortillas; 0 bunches fresh cilantro, chopped; 2 green apples, such as Granny Smith, quartered; 2 jalapeno chile, stemmed; 1 teaspoon kosher salt; 2 smalls lemons, about 4 tablespoons; 2 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 1 serrano chile, finely minced; 473 milliliters shredded mozzarella cheese, divided; 454 grams skirt steak; 454 grams tomatillos, husked and rinsed; 2 mediums ripe tomatoes, seeded and cut into 1/2-inch dice; 3 Tbsps vegetable oil; 1 white onion; 1 small white onion, finely chopped; 2 cloves whole cloves garlic, unpeeled

You can never have too many hor d'oeuvre recipes, so give Steak Quesadillas with Roasted Tomatillo and Apple Salsan a try. One portion of this dish contains about 51g of protein, 69g of fat, and a total of 1174 calories. This recipe serves 4. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have onion, flour tortillas, olive oil, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Watch how to make this recipe.

Place the steak in a glass dish.

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Steak

Sprinkle the steak on both sides with salt and pepper.

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Salt And Pepper

Steak

Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

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Steak

Heat the oil in a large, heavy skillet over high heat.

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Cooking Oil

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Frying Pan

Add the steak and saute to desired doneness, about 3 minutes per side for rare.

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Steak

Transfer the steak to a cutting board.

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Steak

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Cutting Board

Let rest 5 minutes. Slice thinly across the grain.

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Grains

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary.

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Tortilla

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Frying Pan

Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat.

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Cheese

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.

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Tortilla

Cheese

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.

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Tomatillos

Apple

Salsa

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Frying Pan

Serve with Eva's Chunky Guacamole.

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Guacamole

Preheat the oven to 350 degrees F.

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Oven

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.

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Salt And Pepper

Tomatillos

Jalapeno Pepper

Olive Oil

Apple

Garlic

Pepper

Onion

Salt

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Baking Sheet

Blender

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.

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Lemon Juice

Avocado

Cilantro

Tomato

Onion

Salt

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Bowl

Transfer to a serving bowl and serve.

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Bowl

Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish.

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Guacamole

Avocado

Remove it before serving.

Equipment

Ingredients

Servings:

ripe avocados, cut into 1/2-inch dice 88-inchs

(8-inch) flour tortillas 0bunches

fresh cilantro, chopped 2

green apples, such as Granny Smith, quartered 2

jalapeno chile, stemmed 1teaspoon

kosher salt 2smalls

lemons, about 4 tablespoons 2Tbsps

olive oil 4servings

Salt and freshly ground black pepper 1

serrano chile, finely minced 473milliliters

shredded mozzarella cheese, divided 454grams

skirt steak 454grams

tomatillos, husked and rinsed 2mediums

ripe tomatoes, seeded and cut into 1/2-inch dice 3Tbsps

vegetable oil 1

white onion 1small

white onion, finely chopped 2cloves

whole cloves garlic, unpeeled

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is GEN5 Merlot. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.