Check this out! Grilled Steak Quesadillas, with Blue Cheese and Monterey Jack. You can find this in Bobby Flay’s book, Boy Gets Grill, page 46. I used some thin slices strip steak which I covered in oil, salt and ground pepper before it hit the grill. Since the steak was so thin it grilled up fast. I probably only had it on the grill three or four minutes per side. When the steaks came off, I let them rest in the open until they were just cool enough to handle and I cut them in strips. I built the quesadillas from the plate up. First with a whole grain tortilla, then two layers of steak strips, the top layer criss-crossing the bottom layer, then grilled peppers, then blue cheese and Monterey Jack. Just a few minutes back on the grill melted the cheeses and it all came together. This was not too spicy. Quesadillas don't always have to be mexican in flavor base. It can be just about anything - think of a tortilla as just another way to pile a sandwich.
Weather Report. Sunny and 60's for the first time in I don't know when. I goin' out to take advantage.
Grilling in the spring is right around the corner!
Paul
No comments:
Post a Comment