Steak Quesadillas with Roasted Tomatillo and Apple Salsa

By Texaschef11

Ingredients

• 1 (1-pound) skirt steak
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 8 (8-inch) flour tortillas
• 2 cups shredded mozzarella cheese, divided
• 2 cups Roasted Tomatillo and Apple Salsa, recipe follows
• Eva's Chunky Guacamole, recipe follows

Preparation

Step 1

Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly against the grain.

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat. Place 1/2 cup cheese on top of the tortillas and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.

Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
Roasted Tomatillo and Apple Salsa:

1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
Eva's Chunky Guacamole:

3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt


In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.

Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.