Steak & Goat Cheese Quesadillas with Corn & Tomato Relish
- 12 ounces, weight Steak, Seasoned And Grilled How You Like
- 3 Tablespoons Butter, Divided Use
- 4 ounces, weight Herb & Garlic Goat Cheese
- 16 whole Tortillas, Half White Flour And Half Wheat
- 3 cups Shredded Mexican Cheese
- 1/4 bunches Cilantro
- 4 whole Tomatoes, Diced
- 3 Tablespoons Olive Oil
- 2 cans (15 Oz. Size) Corn, Drained
- Kosher Salt And Cracked Pepper, To Taste
- 1.
- Season and grill steak according to your preferred method and preferred level of done.
- Allow it to rest for a few minutes then thinly slice it.
- Then cut into small bite-sized pieces.
- Set aside.
- 2.
- For the relish, use scissors and snip cilantro into a medium bowl.
- Add diced tomatoes and stir together.
- Heat oil in a skillet over medium heat.
- Drain corn and fry it in the oil for 5 minutes.
- Remove from heat.
- 3.
- Stir corn into the tomato and cilantro mixture, season with salt and pepper to taste, cover to keep warm until serving time.
- 4.
- On medium heat in a large electric skillet, or in a pan your stove top, melt 1 tablespoon 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.
- Add the quesadilla into the skillet and brown in the butter on both sides, until both sides are browned to your liking.
- 6.
- Repeat with remaining white and wheat tortillas and filling, adding butter to the skillet as necessary.
- 7.
- Cut quesadillas into 4 wedges and top with a generous amount of corn and tomato relish.
- 8.
- Enjoy!
- Recipe adapted from Picky Palate.
butter, garlic, whole tortillas, mexican cheese, cilantro, tomatoes, olive oil, corn, kosher salt
Taken from tastykitchen.com/recipes/main-courses/steak-goat-cheese-quesadillas-with-corn-tomato-relish/ (may not work)