Dos Toros Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1381
- Total Fat
- 104
- Saturated Fat
- 28
- Carbohydrates
- 74
- Dietary Fiber
- 28
- Sugar
- 13
- Protein
- 52
- Cholesterol
- 132
- Sodium
- 2011
- Total: 45 min
- Active: 35 min
Ingredients
Steak:
1 pound skirt steak
1 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoons corn oil
Quesadillas:
1/4 cup corn oil
4 flour tortillas (approximately 13 inches)
2 cups shredded Monterey Jack cheese
1 cup tomato salsa, your favorite or Dos Toros Tomato Salsa, recipe follows
1 cup guacamole, your favorite or Dos Toros Guacamole, recipe follows
Your favorite hot sauce or Dos Toros Verde Hot Sauce, recipe follows
Dos Toros Tomato Salsa:
6 Roma tomatoes, diced
1 1/2 small red onions, diced
1 cup fresh cilantro, chopped
1/4 cup lime juice
1 tablespoon kosher salt
Dos Toros Guacamole:
6 avocados, diced
1 1/2 teaspoons kosher salt
Juice from 2 limes
1/2 small red onion, diced (about 1 cup)
1/4 cup fresh cilantro
Dos Toros Verde Hot Sauce:
5 jalapenos, stems removed
9 tomatillos, husks removed
Heaping 1/4 cup diced Spanish onions
6 cloves garlic
2 teaspoons kosher salt
Directions
- For the steak: Preheat a griddle or grill pan over high heat.
- Season both sides of the steak with the paprika and some salt and pepper. Add the oil to the griddle and cook the steak for about 3 minutes per side to medium rare. Let rest for 10 minutes before slicing into strips against the grain.
- For the quesadillas: Preheat a griddle or large skillet over medium-high heat.
- Brush the griddle with 1 tablespoon of the corn oil. Place a tortilla onto the griddle and sprinkle with about 1/2 cup of the cheese. Cook until the cheese starts to melt and the tortilla turns light brown. Place about 4 slices of steak, 1/4 cup tomato salsa, 1/4 cup guacamole and some hot sauce on top of the cheese in a vertical line. Fold the outside thirds into the middle. Remove to a plate and enjoy. Repeat with the remaining ingredients.
Dos Toros Tomato Salsa:
- Combine the tomatoes, onions, cilantro, lime juice and salt in a bowl and mix.
Dos Toros Guacamole:
- In a large bowl, combine the avocados and salt. Lightly mash the avocados with a fork, leaving them a little chunky. Add the lime juice, red onion and cilantro and gently mix together until combined.
Dos Toros Verde Hot Sauce:
- Heat a grill to medium-high heat. Grill the jalapenos for about 8 minutes or until all sides are lightly charred.
- Combine the jalapenos, tomatillos, onions, garlic, salt and 2 cups water in a medium pot and cook on medium heat until the peppers are soft, approximately 30 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Transfer to a bowl and let cool. Store in a resealable container.