Steak and Goat Cheese Quesadillas With Corn and Tomato Relish
Adapted from here.
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
1/2 cup Mexican cheese, shredded
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!
My goodness! I’ve never had goat cheese, but this dish looks right up my alley….I LOVE this kind of a meal. You do great!
I love this relish!
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