- 30 mins
Ingredients
- ingredients
- 4 Flour Tortillas
- Leftover Grilled Steak Slices
- 1/2 cup Shredded Monterey Jack Cheese
- 1/2 cup Shredded Cheddar Cheese
- 1/3 cup Salsa Verde
- Kosher Salt
- Michael Symon's Roasted Garlic Spread
- Vegetable Oil (for drizzling)
- Guacamole (to serve)
- Sour Cream (to serve)
- Salsa Verde
- 5 Tomatillos (husked & cored)
- 1 Jalapeno (chopped)
- 1/4 cup Onion (chopped)
- 2 Garlic Cloves
- Juice of 1 Lime
- 1/2 teaspoon Salt
- 1/3 cup Cilantro (roughly chopped)
Preparation
Step 1
step-by-step directions
printer friendly version
1
Preheat a cast iron skillet over medium.
.
2
1/2 cup Shredded Monterey Jack Cheese
1/2 cup Shredded Cheddar Cheese
Leftover Grilled Steak Slices
1/3 cup Salsa Verde
4 Flour Tortillas
Build the Quesadillas by layering the Cheeses, Steak, & Salsa Verde on a Tortilla and topping with another Tortilla. Repeat with remaining ingredients.
3
Vegetable Oil (for drizzling)
Michael Symon's Roasted Garlic Spread
Drizzle with Vegetable Oil and Roasted Garlic Spread.
4
Kosher Salt
Sprinkle Salt in the cast iron to lightly coat. Place a Quesadilla in the pan and cook until crispy and golden on the first side. Flip and cook until crisp on the second side. .
5
Guacamole (to serve)
Sour Cream (to serve)
Remove from pan and allow to cool slightly before cutting in to triangles. Cook the remaining Quesadilla using the same method. .
6
Serve warm with Guacamole and Sour Cream.
Helpful Tips:
1. Place tomatillos, jalapeño, onion, garlic, lime, cilantro & salt in blender. Blend until desired consistency.