Quesadilla with grilled steak, chipotle peppers and pepper jack cheese
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 42 G., saturated fats 20 G., proteins 32 G., carbohydrates 30 G., fiber 2 G., cholesterol 119 mg, sodium 1148 mg, sugar 4 G.
Calories 620, total fat 42 G., saturated fats 20 G., proteins 32 G., carbohydrates 30 G., fiber 2 G., cholesterol 119 mg, sodium 1148 mg, sugar 4 G.
The star of this quesadilla is the grilled steak. It's made from an inexpensive cut of beef steer, which, when properly grilled and thinly sliced, turns out very juicy and tender. The tangy pepperjack cheese and chipotle peppers make this quesadilla quite spicy, but if you want more heat, add a generous amount of adobo sauce from the peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 clove garlic, minced
- 1/4 tsp ground cumin
- Juice of half a lime
- Juice of half an orange
- Skirt steak weighing 200g, wash and trim off fat
- Olive oil to grease the grates
- 4 25cm diameter wheat tortillas (for burritos)
- 2 cups grated pepper jack cheese
- 1-2 chipotle peppers in adobo sauce, chopped, + 1-2 tbsp sauce
- 2 tablespoons unsalted butter
- Guacamole, salsa, chopped green onions, sour cream - for serving
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Recipes with similar ingredients: beef, tortilla, pepper jack cheese, chipotle peppers in adobo sauce, cumin, lime juice, Orange juice, salsa sauce
Cooking the dish according to the recipe:
- Preheat an outdoor grill to medium heat.
- In a medium bowl, combine the garlic, cumin, lime and orange juice, and 0.5 teaspoon salt. Add the steak, coat well with the mixture, and let marinate for 10 minutes.
- Lightly brush the grill grate with olive oil. Grill the steak, turning once, until medium-rare, 2-6 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain and set aside.
- Place the tortilla on a work surface and sprinkle it evenly with 1/2 cup pepper jack cheese. Add 1/4 cup and some chopped chipotle adobo sauce. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling ingredients.
- In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortillas are golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining quesadillas.
- Cut quesadillas into triangles and serve with guacamole, salsa, green onions and sour cream.
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