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Steak & Goat Cheese Quesadillas with Corn & Tomato Relish

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Level: Easy

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Description

This delicious recipe comes from Picky Palate. We have adapted it to fit our family’s taste buds.

Ingredients

  • FOR THE QUESADILLAS:
  • 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
  • FOR THE ROASTED CORN AND TOMATO RELISH:
  • ¼ bunches Cilantro
  • 4 whole Tomatoes, Diced
  • 3 Tablespoons Olive Oil
  • 2 cans (15 Oz. Size) Corn, Drained
  • Kosher Salt And Cracked Pepper, To Taste

Preparation

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.

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