Ingredients
- 4 Steak cuts of choice, grilled or cooked in crockpot (I cooked all 4 in crockpot on low for about 6 hours, it was really good)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon Lawry’s Garlic Salt with Parsley
- Corn Relish
- 1 Tablespoon extra virgin olive oil
- 4 ears fresh corn, kernels removed
- 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
- 2-3 Tablespoons softened butter
- 1/2 Cup Goat Cheese, crumbled
Preparation
Step 1
1. Grill steak to your liking or try cooking them in the crockpot on low for 6 hours. Season with salt, pepper and garlic seasoning. After cooked, cut the steak into bite size pieces. Keep warm.
2. 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.
3. Spread butter onto one side of a tortilla. Place butter side down onto a large skillet over medium heat. Spinkle one side of tortilla with goat cheese, then a couple spoonfuls of chopped steak. With a spatula, fold tortilla over filling and cook each side until browned and crisp. Transfer to a plate and top with spoonfuls of Corn Tomato Relish. Continue process until desired. Enjoy!
8-10 quesadillas