Rib-Eye and Anaheim Chile Quesadilla
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1412
- Total Fat
- 98
- Saturated Fat
- 31
- Carbohydrates
- 89
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 47
- Cholesterol
- 102
- Sodium
- 2196
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
Ingredients
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:
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese
1 cup cabrales
Marinated rib-eye slices, leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and
Fresh Oregano recipe
8 ounces soft goat cheese, crumbled
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
Canola oil
Cilantro leaves, for garnish
Directions
- For the vinaigrette:
- 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.
- 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.)
- For the quesadilla:
- 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.