Steak Quesadillas With Hot Peach Salsa |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A recipe from Rachael Ray that can be done on the bbq. Ingredients:
4 peaches, peeled and finely chopped |
1 red onion, finely chopped |
1 jalapeno chile, seeded and finely chopped |
1/4 cup cilantro, chopped |
1/2 cup fresh lime juice |
2 tablespoons fresh lime juice |
6 tablespoons extra virgin olive oil, plus more |
extra virgin olive oil, for drizzling |
1 (2 lb) flank steaks |
salt and pepper |
8 flour tortillas |
2 cups monterey jack cheese, shredded |
sour cream, for serving |
Directions:
1. In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
2. In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
3. Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
4. Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
5. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
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