This is a recipe remix! I tweeked my Chipotle Marinade that I used for the Chipotle Chicken BLT Sandwich recipe. This is another relatively easy recipe that you can definitely make and be eating in no time.
For chipotle marinade | ||
Chipotle peppers | 3 ((3 Chipotle Peppers in Adobo Sauce w/ 2 Tablespoons of Adobo Sauce)) | |
Adobo sauce | 2 Tablespoon | |
Ground coriander | 1 1/2 Teaspoon | |
Ground cumin | 3/4 Teaspoon | |
Garlic cloves | 3 , finely chopped | |
Onions | 3 Tablespoon , finely chopped | |
Extra virgin olive oil | 1/2 Cup (8 tbs) | |
Fresh lemon juice | 3 Tablespoon | |
Agave nectar | 1 Teaspoon | |
Other ingredients | ||
Steak | 2 Pound , thinly sliced ((Choice of thinly sliced: Flank Steak; Skirt Steak, New York Strip Steak)) | |
Kosher salt | To Taste | |
Grand diamond all purpose seasoning | To Taste | |
Flour tortilla | 4 ((6 | |
Shredded cheese | 2 Cup (32 tbs) ((2 | |
Red bell pepper | 1 , sliced in strips | |
Green bell pepper | 1 | |
Yellow onion | 1 Medium , standard | |
Extra virgin olive oil | 1 1/2 Tablespoon | |
Granulated garlic | 1 Teaspoon | |
Grand diamond all purpose seasoning | To Taste |
GETTING READY
1. Prepare and slice all of the peppers and onions and shred the cheeses first.
MAKING
2. For Chopotle Marinade Combine the chipotle peppers, adobo sauce, coriander, cumin, garlic, onions, olive oil, lemon juice and agave nectar into a blender or food processor and blend until smooth.
3. Pat the meat dry. Combine the marinade with the meat in a large bowl and massage until the meat is covered by the marinade. Cover and refrigerate overnight (or at least 4 hours).
4. After the meat has been marinating, lay it out on a plate, or cutting board, and season with kosher salt and Grand Diamond Seasoning to taste.
5. Preheat a stove top, counter top grill or large skillet over medium-high heat. Cook the meat on each side for 4 to 5 minutes (Keep the grill over medium-high heat) , depending on how thin the cuts are.
6. Once cooked, let the meat rest while you’re grilling the peppers and onions.
7. Next, place all of the sliced peppers and onions in a large bowl. Add 1½ tablespoons of olive oil, granulated garlic and Grand Diamond Seasoning. Toss well until coated.
8. Grill until the vegetables are to the desired tenderness.
FINALIZING
9. For assembling first the turn the grill, griddle or pan down to medium heat and dice some of the steak.
10.Lay one of the tortillas on a flat surface. On one half of the tortilla, lay down your first layer of cheeses, next the steak and veggies, and finally another layer of cheese and fold it together.
11. Pour 1 tablespoon of olive oil onto the griddle or skillet. Cook the quesadilla each side until golden brown and the cheese is fully melted.
SERVING
12. Once cooked, slice into wedges and serve immediately.
NOTES
If you do not have a Grill or Girddle use a nonstick pan or skillet.
Serving size
Calories 1185Calories from Fat 760
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 1497 mg62.38%
Total Carbohydrates 30 g10%
Dietary Fiber 3 g12%
Sugars 5 g
Protein 74 g148%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet