Steak and Poblano Quesadillas

Name: Steak and Poblano Quesadillas
Yield: 2-4 Quesadillas

Quesadillas are a great alternative to the grilled cheese sandwich or burger. The quesadilla originated in Mexico and got its name from the Spanish word for cheese (queso), because it is traditionally stuffed with cheese and folded in half. Over time, there have been many variations of quesadillas filled with unique ingredients. One of my favorite combinations includes Mexican cheese, steak and poblano for some added heat.

Tips:

If you have time, I suggest making homemade flour tortillas. With a little practice, they can be easy to make and very rewarding.
You can use any pan to cook your quesadillas, but a grill pan will add those nice grill marks to the outside and give your quesadillas that restaurant-quality look.

Ingredients

Quesadilla
3/4 pound skirt (fajita) steak
4 flour tortillas (small-medium)
1 large poblano pepper, roasted and chopped
1 cup Jaimito Queso, shredded (or other Mexican-style cheese like Monterrey Jack)
2 tbsp cilantro, chopped
1 1/2 tbsp butter
Salt and Pepper
Marinade
1 lime, juiced
1/4 tsp lime, zest
1/4 cup orange juice
1/4 crushed chipotle salsa (can)
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
Chipotle Sour Cream
1/2 cup sour cream
3 tbsp crushed chipotle salsa (can)

Steps

Step 1
Marinate the steak
Place steak in a freezer bag. Add lime juice, lime zest, orange juice, chipotle salsa, Worcestershire sauce, garlic and onion powder, salt and pepper. Marinate for 1 hour or up to 24 hours in the refrigerator.
Step 2
Roast the poblano pepper
Place the poblano pepper directly over a medium-high flame on the stove. (If you do not have a gas stove, place pepper under broiler on high in the oven.) When one side is charred, flip and cook until the other side is charred. Remove from the flame and immediately place in a closed paper bag or aluminum foil. Let sit for 15 minutes. The pepper will become soft from the steam it produces. Remove from the bag and peel the skin from the pepper. Chop, then set aside.
Step 3
Cook the steak
Preheat oven to 400 degrees. Take the steak out of the refrigerator 20 minutes prior to cooking. In a frying pan on the stove at medium-high heat, add 1/2 tbsp butter. Pat the steak dry with a paper towel and season with salt and pepper. When the butter begins to foam and bubble, sear the steak for 2 minutes on each side, then place in the oven for 7 minutes or until steak is medium rare. Let steak rest for 5-10 minutes, then slice thinly against the grain.
Step 4
Make the Quesadillas
Put a grill pan on the stove at medium heat and add 1/2 tbsp butter. Place one flour tortilla in pan. Add 1/4 cup cheese on top of tortilla, 1 tbsp cilantro, half the steak, then top with another 1/4 cup cheese. Top off with the second tortilla. Grill for 2 minutes. Flip and grill for an additional 2 minutes. Cut quesadilla once vertical and once horizontal forming four separate pie slices. Repeat with second tortilla.
Step 5
Make the chipotle sour cream
Simply add the sour cream and chipotle salsa to a bowl and mix well.
Step 6
Serve the quesadillas

Steak and Poblano Quesadillas

Ingredients

Quesadilla

Marinade

Chipotle Sour Cream

Steps

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