Steak and Goat Cheese Quesadillas With Corn and Tomato Relish
4 Steak cuts of choice, marinated and grilled in advance then thinly sliced
Roasted Corn Relish
4 Tablespoon extra virgin olive oil
4 ears fresh corn, kernels removed (thankfully I already had some in the freezer from when D’s family put up corn last summer)
1 Cup grape tomatoes, quartered
1/4 Cup fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
8 inch flour tortillas, half wheat, half white
2-3 Tablespoons softened butter
1/2 Cup Herb and Garlic Goat Cheese, crumbled
To make corn relish, heat olive oil into a large skillet over medium heat. Add corn kernels, tomatoes, cilantro, salt and pepper. Cook for 5 minutes, until warm and fragrant.
Melt about 1 T. of butter in large skillet. Sprinkle one side of tortilla with goat cheese and Mexican cheese, then strips of thinly sliced, grilled steak. Add 2nd tortilla and flip . Cook each side until golden brown and starting to crisp. Transfer to a plate, cut into 4 wedges, and top with spoonfuls of Corn Tomato Relish.
Dig in, it’s DELICIOUS!