Tylers 1000 Layer Quesadillas Recipes

ROAST BEEF 1000

Steps:

• Place the shallots and oil in small saucepot and cook over high heat until the oil starts to bubble. Reduce the heat to medium and continue to cook, stirring frequently and adjusting the heat to maintain a steady stream of bubbles. Cook until the shallots are rust colored, about 15 minutes. Carefully pour through a strainer into a second pot, then transfer the shallots to a paper-towel-lined plate. (Save the oil for stir-fries or for second batch of shallots.) Separate the shallots with a fork and season with salt. Allow to cool completely before storing in a sealed container (will keep for several weeks at room temperature).
• Sprinkle the beef with 3 tablespoons salt. Set on a rack in a baking dish, wrap in plastic, and refrigerate overnight.
• The next day, preheat the oven to 475 degrees F and adjust the rack to the lower-middle positions. Roast the beef until it is lightly browned, 35 to 45 minutes. Flip the roast, reduce the heat to 300 degrees F and continue roasting until the center registers 135 degrees F on an instant-read thermometer, 45 minutes to 1 hour longer. Remove from the oven and allow to rest at least 45 minutes. Slice as thinly as possible.
• Combine the thousand island and horseradish in a small bowl. Split the rolls in half and toast. Spread the dressing generously on the cut sides. Sprinkle the shallots generously on the top side of each roll. Top with the cheese. Place about 4 ounces beef on the bottom half of each sandwich. Close the sandwiches, cut and serve.

BREAKFAST QUESADILLAS

Steps:

• Fry the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and pour off the excess grease.
• Return the skillet to the stove over high heat. Add a couple tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos. Stir the veggies around and cook until starting to soften and turn golden brown.
• Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl. Pour the egg mixture into the skillet with the veggies. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
• To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter. Toss together the grated Cheddar and Monterey Jack in a bowl. Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot. Repeat with the other tortillas and ingredients.
• Slice the 3 quesadillas into 4 wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!).

TYLER'S 1000 LAYER QUESADILLAS

Steps:

• Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.