Steak & Goat Cheese Quesadillas with Roasted Corn and Tomato Relish

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

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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.

8-10 quesadillas