Broiled Cheddar Steak Quesadillas – no need for frying with these crispy quesadillas which can use leftover steak, chicken or pork. Just brush the outsides of the tortillas with a little oil and crisp them to golden brown under the broiler.
Here’s another leftover rescue recipe that I really planned in advance after a grilled steak dinner a few days ago. I grilled a couple of extra strip loin steaks so that we could have a quick and easy supper before rushing off to number one son’s baseball game.
- 1 large ripe avocado
- juice of one lime
- zest of 1 lime very finely minced
- 1/2 tsp fresh black pepper
- 4 tbsp hot sauce optional or to taste
- 1/2 cup diced tomato remove the pulp at the center of the tomatoes and just use the outside flesh
- 1/4 tsp sea salt or to taste
- thinly sliced grilled steak
- grated cheddar cheese
- thinly sliced tomato
- thinly sliced jalapeno peppers optional
- olive oil
- 10 inch flour corn, or whole wheat tortillas
Crush the avocado roughly in a mortar and pestle or just with a fork.
Add the remaining ingredients and stir well.
Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.
Turn the broiler on low (about 400 degrees F) and use the middle rack in the oven. These should brown slow and steady for best results so that the cheese inside has a chance to melt.
Use two tortillas for each quesadilla (Or just add the filling on one half of a tortilla and fold it over if you find the smaller size easier to handle)
Begin by brushing the tortillas on one side only with olive oil.
Place one tortilla, oiled side down on a cookie sheet (or on a heated grill/barbeque on medium low heat) and lightly sprinkle with the grated cheese.
Add steak slices and tomato slices plus the jalapeno peppers if you are using those.
Sprinkle again lightly with the grated cheese before topping with the second tortilla, this time with the oiled side up. Place under the broiler or on the grill for just a few minutes until the tortilla becomes golden brown. (Watch carefully, these can burn very easily if ignored.)
While wearing oven mitts, use a large dinner plate to help flip the quesadilla by placing it over the quesadilla on the cookie sheet and the flipping the sheet over to invert the quesadilla onto the plate. Then simply slip it back under the broiler or on the grill and cook for another few minutes until that side is golden brown. (On a grill you will need a large egg turner to slip under the quesadilla to accomplish this. Just use the egg turner to help slide the quesadilla off the grill and onto a plate, invert onto another plate and slip it back on the grill.)
Transfer the cooked quesadillas to a cutting board and cut into 6 or 8 sections with a pizza cutter. Top each section with some guacamole and a dollop of sour cream and serve.