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Category: Dinner
Steak Quesadillas with Hot Peach Salsa - TastyPlanner.com
Chef: Barlowgirl
Steak marinated overnight and peach salsa made ahead add bold flavors to this Mexican classic.
Recipe Source: Everyday with Rachael Ray
Ingredients
4 peaches, peeled and finely chopped
1 RED ONION, FINELY CHOPPED
1 jalapeño chile, ribbed and seeded and finely chopped
1/4 c. chopped cilantro
1/2 c. plus 2 T fresh lime juice (6 limes)
6 T extra-virgin olive oil, plus more for drizzling
2 lbs. flank steak (unsliced)
1 tsp. each salt and freshly ground black pepper, or to taste
8 flour tortillas
2 c. shredded Monterey Jack cheese
3/4 c. sour cream, for serving
Instructions
1. In a large bowl, combine the peaches, 1/2 c. red onion, the jalapeño, cilantro, 1/2 c. lime juice and 1/4 c. olive oil. Cover and refrigerate.
2. In a large resealable plastic bag, combine the remaining red onion and 2 T each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
3. Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
4. Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 c. each salsa and cheese on the tortillas; fold in half.
5. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
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