Sometimes, you just need a good quesadilla. It might not be the healthiest, but it’s comfort food, and if you follow this recipe, it’s respectably gourmet.
So now you may ask – what sets this apart from your run-of-the-mill shaved cheese and two flour tortilla variety quesadilla? Easy answer. The tomatillos, the jalapeños, the homemade salsa, and the perfectly grilled steak.
Now, don’t make the mistake of thinking this is a difficult recipe reserved for grill masters. Don’t have a grill? No problem! Use a frying pan, cast iron skillet, or a grill pan. That being said, if you are a non-griller or don’t have a good outdoor space, I’d highly recommend investing in a grill pan. You can find great, inexpensive options that will have you grilling like an outdoor pro in no time.
Best For: Elevated comfort food or appetizers
Musical Pairing: “Texas Sun” by Khruangbin and Leon Bridges
INGREDIENTS
- 4 medium tomatillos
- 4 jalapeños, quartered lengthwise*
- 5 tbsp. olive or vegetable oil
- Salt and pepper
- 2 limes
- 3 cloves garlic
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/2 white onion, chopped
- 1 lbs skirt steak (we used TJs pre marinated carne asada)
- 8 8″ flour tortillas
- 1 tbsp. butter, melted
- Optional – sour cream and hot sauce for serving
*Seed depending on your spiciness. I took out the seeds from 2/3 of the sliced. If you have a lower heat tolerance, seed all.
DIRECTIONS
- Prep your ingredients. Remove husks from tomatillos, mince garlic, and quarter and seed jalapeños.
- Heat up your grill (we used charcoal) or grill plan. Place tomatillos, jalapeños, and garlic with the skin-side up on grill or grill pan, drizzle with olive oil, and season with salt and pepper. Grill until the tomatillos and jalapeños blister, turning frequently. This should take about 10-15 minutes depending on how hot your grill/ grill pan is. Let cool slightly.
- Next, grill your streak. Heat grill or grill pan over high heat. If you’re not using pre-marinated carne asada, salt and pepper your steak, then grill for about 4-5 minutes per side. Remove, and thinly slice into strips or bite size pieces (depending on your preference).
- After grilling, make your salsa. Using a blender, food processor, or magic bullet, combine half of your grilled jalapeños, the juice of one lime, all the garlic, your de-stemmed cilantro (save a few springs for garnish), onion, and 2 tablespoons olive oil. Blend until smooth. Add salt and pepper to taste. What you don’t use with the quesadillas, save in an airtight container to use later in the week.
- Preheat grill pan or over medium heat and melt a small amount of butter. Place tortilla on the plan, sprinkle with cheese, remaining jalapeño, and steak. Place a second tortilla on top and cook for 2-3 minutes per side, or until tortillas are are desired crispness and golden color. Repeat till you have made all quesadillas.
- Use remaining lime and cilantro toppings, as well as sour cream and hot sauce if desired. Pair with your homemade tomatillo salsa. Enjoy!
The Carmel Kama'aina 