For the salsa:
1 15 oz can black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 Roma tomatoes, chopped
1 avocado, halved, pitted and chopped
1/2 lime, juiced
Kosher salt and ground pepper
In a medium bowl, combine black beans, cilantro, tomatoes, avocado, and lime juice. Stir to combine. Season with salt and pepper. Set aside until servings.
For the quesadillas:
1 8 oz strip steak
1/2 tsp dried oregano
Kosher salt and ground pepper
3 tsp olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper Jack cheese (6 ounces)
1 red onion, halved and thinly sliced
Set oven to 425 degrees with racks on upper and lower thirds.
Rub steak with oregano and season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board and let rest 5 minutes before slicing 1/4 inch thick.
Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal.
Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 8 minutes per side. Transfer to a cutting board and cut each quesadilla into 6 triangles. Serve with black bean avocado salsa.
Yields 4 quesadillas.
Rookie's Notes: The recipe for the salsa makes a lot. But that shouldn't be a problem. I will finish it off with some chips while I watch "The Office" tonight.
4 comments:
um ... yeah ... now i'm trying to wipe the drool off of my keyboard, dang you whitney and your delicious recipes!!! they mock me and rub it in my face that i do not cook as much as i should!
Whoa! I just made these tonight for dinner with the salsa...YUMMY! Thanks for the recipe.
If it's okay with you I'm going to blog about them on my food blog j&j dish it out. I will totally give props to you for the recipe.
Made this last night for dinner again, but this time I used Whole Wheat tortillas (for the first time ever and let me tell you, I'm hooked, they were awesome!) and I cooked the quesadilla in a pan this time instead of the oven. They were super crispy on the outside and yummy and gooey on the inside. Oh yeah, because my kids can't handle pepper jack, I used mexican mozzarella...white cheese...it was DELISH!
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