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Chipotle Beef Quesadilla Recipe
Chipotle Beef Quesadilla Recipe
- Recipe Submitted by Cassata on 09/30/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Beef
Ingredients List
- 1 pound steak
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 1/2 onion, thinly sliced
- 1 cup canned diced tomatoes
- 3 cloves garlic, chopped
- 1 chipotle chile in adobo sauce, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 cup chopped cilantro, plus leaves for garnish
- 8 medium flour tortillas
- 1 cup shredded monterey jack cheese
Directions
1. Preheat the oven to 350°. Season the steak with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the steak and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
2. In the same skillet, heat 1 more tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the sliced beef and chopped cilantro.
3. Heat a grill pan or griddle over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until lightly browned, 1 to 2 minutes.
4. Arrange 4 tortillas grilled side down on a baking sheet. Divide the steak mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with the cilantro leaves.
2. In the same skillet, heat 1 more tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the sliced beef and chopped cilantro.
3. Heat a grill pan or griddle over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until lightly browned, 1 to 2 minutes.
4. Arrange 4 tortillas grilled side down on a baking sheet. Divide the steak mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with the cilantro leaves.
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