|Broiled Not Fried Steak and Cheddar Quesadillas|
Here's another leftover rescue recipe that I really planned in advance after a grilled steak dinner a few days ago. I grilled a couple of extra strip loin steaks so that we could have a quick and easy supper before rushing off to number one son's baseball game.
I rarely make quesadillas on a flat grill or lightly fried in oil; instead my two favorite ways of preparing them are on a raised grill or barbeque on low heat or under the broiler as I've pictured here. The advantage of the grill or broiler is that the tortillas are only brushed lightly with olive oil to enhance the crispiness without adding a lot of extra fat. If your oven does not have temperature control for the broiler, just move the oven rack to the lowest position before you turn on the broiler.
If you opt for low-fat cheese, these delicious quesadillas are quite a healthy alternative to higher fat versions. I've included the recipe for a spicy lime and tomato guacamole to serve with them. Grilled chicken or pork are good alternatives to steak and of course, you can vary the recipe easily your favorite cheese, vegetable and meat combinations. These are also great as finger food at parties.
Spicy Lime Tomato Guacamole
1 large ripe avocado
juice of one lime
zest of 1 lime, very finely minced
1/2 tsp fresh black pepper
4 tbsp hot sauce (optional or to taste)
1/2 cup diced tomato (remove the pulp at the center of the tomatoes and just use the outside flesh)
1/4 tsp sea salt (or to taste)
Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.
thinly sliced grilled steak
grated cheddar cheese
thinly sliced tomato
thinly sliced jalapeno peppers (optional)
10 inch flour, corn, or whole wheat tortillas
Use two tortillas for each quesadilla. Begin by brushing the tortillas on one side only with olive oil. Place one tortilla, oiled side down on a cookie sheet (or on a heated grill/barbeque on medium low heat) and lightly sprinkle with the grated cheese. Add steak slices and tomato slices plus the jalapeno peppers if you are using those. Sprinkle again lightly with the grated cheese before topping with the second tortilla, this time with the oiled side up. Place under the broiler or on the grill for just a few minutes until the tortilla becomes golden brown. (Watch carefully, these can burn very easily if ignored.)
While wearing oven mitts, use a large dinner plate to help flip the quesadilla by placing it over the quesadilla on the cookie sheet and the flipping the sheet over to invert the quesadilla onto the plate. On a grill you will need a large egg turner to slip under the quesadilla to accomplish this. Then simply slip it back under the broiler or on the grill and cook for another few minutes until that side is golden brown. Transfer the cooked quesadillas to a cutting board and cut into 6 or 8 sections with a pizza cutter. Top each section with some guacamole and a dollop of sour cream and serve.