Now and again it’s good to be a carnivore.
(No offense intended to our vegetarian friends out there. We enjoy the judicious consumption of meat now and again. It tastes good.)
She Who Must Be Obeyed hinted quite directly several days ago that it had been ages since we’d enjoy a nice steak here at the hacienda. Damned if she wasn’t right.
While the merits of different steak cuts could consume several weeks worth of blog posts, suffice it say that we’ve drifted toward favoring a ribeye cut over the years. The ribeye is toothy, well marbled, readily available and is simply a great tasting cut of meat.
She of course won the day earlier this week and the steaks were indeed delicious. We had anticipated several guests for dinner and not all were able to attend.
That put several additional steaks in the fridge for later in the week; one dressed up a fried rice dinner and the rest became the star in bevy of Grilled Ribeye Quesadillas. Now this is grown up finger food at its best.
8 flour tortillas
2 lbs grilled ribeye, well trimmed, cooked medium rare, thinly sliced against the grain
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
1 cup smoked mozzarella cheese, grated
8 oz. can whole green chiles, sliced into thin strips
Pico de Gallo (your fav)
Round it all up. Gather up all the ingredients – slice and trim your grilled ribeyes and the chiles, grate the cheeses and lay out the tortillas.
Heat a medium skillet over medium high heat, cast iron works best here.
Build your quesadillas. For each quesadilla, lay out two tortillas. Sprinkle one generously with the smoked mozzarella and then cover with a layer of grilled ribeye strips. Sprinkle the other tortilla generously with a layer of cheddar and Monterey Jack, then add a layer of the sliced green chiles.
If your skillet is large enough place both tortillas into the skillet and heat until the cheese melts, then flip one over onto the other to make the ‘quesadilla sandwich’. We’ve taken lately to making these with the bigger 10 inch tortillas and you’ll need to heat them one at a time.
Cut into 6 wedges and serve hot with your favorite Pico de Gallo and a nice cold adult beverage.
The only way to make these any better is to add a layer of caramelized onions.
It is good to be a carnivore.
Enjoy.
Tags: Friday Feast
{ 1 comment }
I love a good rib-eye quesadilla — so satisfying! I’ll be sure to try out your recipe