Steak Quesadillas with Roasted Tomatillo and Apple Salsa

Name: Steak Quesadillas with Roasted Tomatillo and Apple Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 (1-pound) skirt steak; Salt and freshly ground black pepper; 3 tablespoons vegetable oil; 8 (8-inch) flour tortillas; 2 cups shredded mozzarella cheese, divided; 2 cups Roasted Tomatillo and Apple Salsa, recipe follows; Eva's Chunky Guacamole, recipe follows; 1 pound tomatillos, husked and rinsed; 2 green apples, such as Granny Smith, quartered; 2 whole cloves garlic, unpeeled; 1/2 white onion; 2 jalapeno chile, stemmed; 2 tablespoons olive oil; Salt and freshly ground black pepper; 3 ripe avocados, cut into 1/2-inch dice; 2 medium ripe tomatoes, seeded and cut into 1/2-inch dice; 1 small white onion, finely chopped; 1/4 bunch fresh cilantro, chopped; 1/2 serrano chile, finely minced; 2 small lemons, about 4 tablespoons; 1 teaspoon kosher salt

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Cinco De Mayo Celebration

Steak Quesadillas with Roasted Tomatillo and Apple Salsa

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1452

Total Fat

95

Saturated Fat

32

Carbohydrates

95

Dietary Fiber

21

Sugar

22

Protein

65

Cholesterol

189

Sodium

1961

Total: 45 min
Prep: 15 min
Inactive: 20 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1452

Total Fat

95

Saturated Fat

32

Carbohydrates

95

Dietary Fiber

21

Sugar

22

Protein

65

Cholesterol

189

Sodium

1961

Total: 45 min
Prep: 15 min
Inactive: 20 min
Cook: 10 min

Ingredients

1 (1-pound) skirt steak

Salt and freshly ground black pepper

3 tablespoons vegetable oil

8 (8-inch) flour tortillas

2 cups shredded mozzarella cheese, divided

2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Eva's Chunky Guacamole, recipe follows

Roasted Tomatillo and Apple Salsa:

1 pound tomatillos, husked and rinsed

2 green apples, such as Granny Smith, quartered

2 whole cloves garlic, unpeeled

1/2 white onion

2 jalapeno chile, stemmed

2 tablespoons olive oil

Salt and freshly ground black pepper

Eva's Chunky Guacamole:

3 ripe avocados, cut into 1/2-inch dice

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

1 small white onion, finely chopped

1/4 bunch fresh cilantro, chopped

1/2 serrano chile, finely minced

2 small lemons, about 4 tablespoons

1 teaspoon kosher salt

Directions

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.

Roasted Tomatillo and Apple Salsa:

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.

Eva's Chunky Guacamole:

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.

Steak Quesadillas with Roasted Tomatillo and Apple Salsa

Steak Quesadillas with Roasted Tomatillo and Apple Salsa

Roasted Tomatillo and Apple Salsa:

Eva's Chunky Guacamole:

Roasted Tomatillo and Apple Salsa:

Eva's Chunky Guacamole:

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