After a successful attempt at Indian food with my Butter Chicken, I thought I would try my hand at some Mexican. Steak Quesadillas, easy, or so I thought. I was feeding 9. I made a salad to go with, and my own fresh guacamole.
Everything turned out brilliantly!
METHOD Fresh Guacamole
Peel both avocados and put into a blender cup.
Using a garlic plate, create a paste from your cloves of garlic and add to the blender cup.
Add the diced hot pepper, salt and pepper to taste and blend until the avocado is mostly smooth and the ingredients are well combined.
Refrigerate until ready to use.
Preheat the grill to medium-high, 350°F.
Chop the peppers and onion. Put them into the frying pan, on the grill, with the oil. Close the grill lid and allow the peppers and onion to cook for a little while.
Chop or crush the garlic, and chop your tomato, when the other vegetables are about half way done, add the garlic and tomato. Tomato gets very mushy when overcooked, and garlic goes bitter.
When your veggies are nearly done, season the steak and the veggies with the chili powder and Cajun Creole, then cook the steak until it is medium-rare.
Slice the steak into thin strips and set aside. Remove the vegetables from the grill and set the frying pan on a trivet.
Lay out two tortilla shells side by side. Spread your choice of spread onto each face of the tortilla. You can use sour cream, caesar dressing, guacamole, or anything else you wish to use. Make a layer of vegetables on top of the spread on one of the tortillas, followed by a layer of steak, then top that with a generous helping of cheese.
Lay the other tortilla on top of the steak, veggies, and cheese. I really recommend doing this on a cutting board or a plate to make it easier to transfer the tortillas onto the grill. Carefully transfer the tortillas onto the grill.
Grill for about 3 minutes, or until the bottom tortilla is getting some nice grill marks. Carefully flip and grill the other side for 3 minutes, or until everything inside is nice and warm and the cheese is melted. Carefully remove the tortilla from the grill. Again, I recommend having a plate or cutting board to slide the quesadilla onto instead of trying to lift it and transport it. If the tortillas are a little scary to flip whole, you can always top only half of one tortilla and fold the other half over.
Use a real big knife, or a pizza slicer to cut the quesadilla into quarters and serve with salad, rice, and dipping sauces like salsa, guacamole and sour cream.
These were amazing. Loads of prep go into making them, but they’re well worth it in the end. Quite the crowd pleaser. There was way too much food for the 5 of us that actually ate that day. This would have served 8 at least.