Steak Quesadillas With Hot Peach Salsa Recipes

BEEF QUESADILLAS WITH SALSA

Steps:

• Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.

STEAK QUESADILLAS WITH HOT PEACH SALSA

Steps:

• In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
• In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
• Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
• Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
• Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.

SPICY STEAK QUESADILLAS

Steps:

• Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
• Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.

STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA

Steps:

• 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.
• 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.
• 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.

CHEESE STEAK QUESADILLAS

Steps:

• In a large skillet melt butter over medium-low heat. Add onion and cook about 15 minutes or until onion gets soft and starts to brown, stirring occasionally. Stir in garlic powder. Remove from skillet.
• Place a tortilla in the same skillet. Arrange cheese slices across the whole tortilla. On one side of each tortilla, put the roast beef and top the other side with onions. Cook over medium heat until lightly browned. Carefully fold tortillas in half, pressing gently.
• Remove from skillet. Keep warm in the oven until remaining quesadillas are cooked.
• Cut into wedges to serve.

STEAK & ONION QUESADILLAS

Steps:

• Season steak with salt & pepper.
• Heat oil in a skillet, over medium high heat; cook steak about 3 minutes per side or until medium-rare, then remove from pan & set aside.
• Combine mushrooms, onions, chili powder & oregano in the pan and cook for about 5 minutes.
• Thinly slice steak & combine with vegetables.
• Spoon filling on half of each tortilla, sprinkle with cheese & fold the tortilla over the top.
• Bake on baking sheet in 400F oven for 10 minutes per side or until golden & cheese is melted.
• OR grill over medium heat for 4 minutes per side or until golden & cheese is melted.

STEAK QUESADILLAS

Steps:

• In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
• Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper.
• In a 10-inch skillet, heat 1 t oil over high.
• Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
• Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds.
• Brush one side of each tortilla with remaining 2 teaspoons oil.
• Place 1 tortilla, oiled side down, on each of two baking sheets.
• Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
• Top with remaining tortillas, oiled side up.
• Press lightly to seal.
• Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
• Transfer to a cutting board; cut each quesadilla into 6 triangles.
• Serve with black bean salsa and sour cream.