The trick is to smoke the meat and not make the meat smoke
Date:April 19, 2008 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Monterey jack & cheddar cheese plus cilantro round out the mix
The steak is marinated in EVOO, soy & Montreal steak sauce
The finished marinade
The steaks are marinated for one hour
The Micro Plane graters made quick work of the two cheeses
The chopping is done it’s time to saute the peppers & onions
A colorful mixture indeed
5 minutes later the toppings are softened
The dry spices, cilantro, salt, pepper & line are added to the mix
After marinating for 1 hour the steaks are ready for the grill
I took the steak to medium rare as it will cook some more later
Some assembly required. The toppings, steak & cheese blend are ready
I coated the tortillas with BBQ sauce to help hold the toppings
First is the 2 cheese blend, then the steak & last the pepper & onions
All that is left is another tortilla on top
The grill is at medium & the grates were cleaned & oiled
After 2 & 1/2 minutes the first sides were done
After a 5 minute total cooking time they’re done. A 5 minute rest is next
The quesadillas are cut & are served with guacamole & salsa
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Although it wasn’t my original intent, this recipe was my own concoction. When I started thinking about making quesadillas I thought about what I’d like on them. For the meat I wanted steak. For the other toppings I wanted red, green and yellow peppers. I added jalapenos for a little spice. Onions and shallots rounded out the mix I was thinking I might like some cilantro, chile powder and cumin for spices I was leaning towards cheddar & Monterey jack cheese. But then again what did I know about making these?
When I started researching recipes, I found that you can pretty much put anything you want on quesadillas. After reading many recipes I added some fresh squeezed lime juice, salt and pepper to the mix. For the steak I used 2 pounds worth of 1/2: thick ribeyes marinated in a Olive oil, soy sauce and Montreal Steak seasoning.
The Quesadillas were excellent. I feel a future blog entry coming on this as well as the possibility that Quesadillas could end up getting their own section on the site this summer, like burgers did last summer.