Rib-Eye and Anaheim Chile Quesadilla

What is the inspiration?

I enjoy watching the Food Network for ideas and inspiration to use in my own kitchen.  My husband is my official taste tester for my creations before I ever serve them to guests.  I try and follow the recipe as close as possible, but often make substitutions or omit items I can’t find locally, or don’t have on hand.  Once I make the recipe, I tend to shake it up a little bit the next time around.

This past weekend, I tried the Rib-Eye and Anaheim Chile Quesadilla, a Bobby Flay recipe.  I found it to be somewhat time consuming and tedious, however, the final product was amazing and going to be one of our summer staples.  Don’t forget to check out the Fresca Margarita recipe that compliments the meal!

Tips before you start:

  • The Anaheim Chile Vinaigrette can be made ahead of time.  This saves a lot of mess in the kitchen, especially if you have guests over.  I found that it stayed good in the refrigerator for up to 3 days.  This yields a ton of sauce and made a fantastic addition to our Steak Sandwiches we made the following night (recipe to follow at a later date).

My edits to the recipe:

  • I opted for a cheaper flank steak instead of the rib-eye.  I marinated the steak overnight, which allowed it to tenderize.
  • If you don’t want to chop the fresh garlic, minced ready to use works just fine
  • I choose to omit the goat cheese & cabrales
  • I used plain chili powder
  • I used 4 large flour tortillas instead of 12 small ones

What you need:

Anaheim Chile Vinaigrette

Anaheim Chile Vinaigrette

  • 3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped
  • 2 poblanos, roasted and roughly chopped
  • 4 cloves roasted garlic, peeled
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lime juice
  • 3 tablespoons water
  • 1 tablespoon honey, or more if needed
  • Salt and freshly ground black pepper
  • 3/4 cup canola oil
  • 1/4 cup freshly chopped parsley leaves

Quesadilla:

Grilled Quesadillas

  • 12 (6-inch) flour tortillas
  • 1 1/2 cups grated Monterey Jack cheese
  • Marinated rib-eye slices
  • 1 red bell pepper, roasted and sliced
  • 1 Anaheim pepper, roasted and julienned
  • 3 green onions, thinly sliced
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 1 teaspoon ancho chili powder
  • 1 cup cabrales
  • 8 ounces soft goat cheese, crumbled
  • Canola oil
  • Cilantro leaves, for garnish

What you do:

For the vinaigrette:

Peppers Pre-Grill

  • Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.

    Peppers on Grill

  • With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.)

Peppers Post-Grill

For the quesadilla:

Quesadilla Pre-Grill

  • Preheat the grill to medium heat.
  • Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan.
  • Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas.
  • Combine ancho chili powder and canola oil, and brush the tops of the tortillas.
  • Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes.
  • Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.
  • Remove from the grill to a cutting board.
  • Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves.
  • Transfer to a serving platter and serve.
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