Steak & Goat Cheese Quesadillas with Corn & Tomato Relish

This recipe from the 4 little Ferguson’s archives. Like back in the Stone Ages. Before I knew how to take food photos.  

Oh my stinkin’ word….Where do I even start with these Quesadillas!?

Savory grilled Steak, the creamy zip of Goat Cheese, covered in warm butter toasted tortillas and served quesadilla-style.

Drooling yet?

Now check out this Corn & Tomato Relish that you top the Quesadillas with…..

Ahh! So yummy!

  I cannot take credit for this amazingness, that belongs to Picky Palate.  She has some super amazing original recipes, so be sure to head on over and check her out!

{Adapted from a recipe found on Picky Palate‘s blog, she has some great food on there!!!!!}

Ingredients

FOR THE QUESADILLAS:

• 2 packages Steak, Seasoned And Grilled How You Like
• 4 ounces, weight Herb & Garlic Goat Cheese
• 3 cups Mexican Cheese Shreds
• 8 whole Tortillas, 4 White & 4 Wheat
• 3 Tablespoons Butter, Divided Use

FOR THE ROASTED CORN & TOMATO RELISH:

• 3 Tablespoons Olive Oil
• 2 cans (15 Oz Each) Corn, Drained
• 4 whole Tomatoes, Diced
• ¼ bunches Cilantro
• Kosher Salt & Cracked Pepper To Taste

Preparation Instructions

1. Season and grill steak, thinly slice, then cut into small bite sized pieces, set aside.
2. Snip cilantro into a medium bowl, dice tomatoes and stir together. Heat oil in skillet, drain corn and fry in oil for 5 minutes.
3. Stir corn into tomato and cilantro mixture, season with salt and pepper to taste, cover to keep warm until serving time.
4. In a large electric skillet, or in a pan your stove top, melt 1 T. of butter.
5. Spread creamy goat cheese onto a wheat tortilla, top with Mexican cheese, steak pieces and more Mexican cheese to help hold tortillas together. Cover with 1 white tortilla and brown in butter on both sides.
6. Repeat with remaining white and wheat tortillas, adding butter to the skillet as necessary.
7. Cut Quesadillas into 4 wedges and top with a generous amount of corn & tomato relish.
{Or melt some of this relish inside the Quesadilla, like I did for the photo, but we still preferred it ON top, taste wise}
8. Enjoy!

 

 ~T

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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

Dig in, it’s DELICIOUS!

~T

Savory Spring Quesadillas & Oven Roasted Asparagus

We had a great dinner tonight!  The kind where there are no complaints, only noises of Mmmm! and finger smacking around the table.  Love it!

Savory Spring Quesadillas

16 medium-sized flour tortilla shells (We did each quesadilla half white and half wheat.)
1 lb chicken, cooked, seasoned and cut into strips (Tastes great coated in your fav BBQ sauce)
1/2 cup green onions, diced
16 strips of bacon, cooked & crumbled
2 avocados, diced and salted with kosher salt
A combo of Mild cheddar cheese and Colby Jack cheese, shredded
8 tbsp butter

  Preheat oven to 400*.  Lay out bacon across a baking sheet, and cook 15-20 minutes.  Drain on paper towels and reserve drippings for cooking your meat. (You’ll also use it for the asparagus.)

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the green onions and saute about 2-3 mins until softened. Add the chicken in a single layer, seasoned with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through. Remove to a plate and clean out skillet.

Add about 1 T of butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the white tortilla with chicken, bacon, avocado, and cheeses. Cover with second tortilla, wheat this time.   Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Use tongs to flip and press down. Place in warm oven on a cookie sheet to keep warm until dinner.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Cut into quarters with a pizza cutter & enjoy!

Makes 8 whole quesadillas rounds.

Since these Quesadillas are not “Mexican filled”, as they tend to usually be, we decided to go with an Asparagus side dish, rather than Spanish rice or bean dip etc. 

  Boy, were we ever glad we did! There was not one stitch of asparagus left, not one.  My kids CHOWED it!  Asking for more of “that green stuff”. 

Oven Roasted Bacon Dripped Asparagus

2 bunches asparagus (about 50 or so stalks)

1/2 c. bacon drippings (reserved from quesadillas) 

{Use Olive oil if you have no bacon drippings at your disposal, but I’m sorry for you.  There is just no comparison in flavor!!!!! 🙂 }

Generous amount of Kosher Salt (or to taste)

{Kosher Salt will make all the difference in something like this, you want the large-grained crunch and the mellow flavor this salt brings.}

Freshly ground black pepper, to taste

Preheat oven to 425*.

After you wash the asparagus, lay out on a tea towel and thoroughly pat dry.  This is important so you don’t steam your asparagus, we’re going for roasted here.

Get out a cutting board and knife, you’ll need to remove the hard end of the stalk.  Do test cuts in tiny increments, starting at the bottom of the asparagus.  You’ll know where to cut by when knife easily slides through.

  Line up your asparagus on a couple of baking sheets, or your Pampered Chef bar pans.  Drizzle with bacon drippings and generously sprinkle with salt and cracked pepper.

  Roast asparagus for about 10 minutes, then test, so that you don’t over cook it!  You are wanting to maintain a bit of crisp still, but tender insides.

Enjoy!!!! This will rock your world!

Happy Cooking!

~T

This blog is linked to Made It On Monday on my friend, Lark’s site.

EVERYDAY SISTERS