Like most people out there it’s important for my lifestyle to have quick and easy dinners recipes for busy weeknights. A lot of times I try to prepare sauces or do prep whenever possible during the weekends when I have more time. This next recipe was one where I did make the sauce ahead of time, which made making the rest of this recipe a breeze on a busy weeknight!

The recipe came from:

The recipe tagged was for skirt steak quesadillas.

The recipe was to be served with a tomatillo and chile de arbol salsa, which I went ahead and made over the weekend when I had a bit more time, then kept it in the fridge until the night I made the quesadillas.

To make the salsa I placed a large skillet with olive oil in it over medium high heat. Once hot I added tomatillos, onion, garlic and a chipotle in adobo pepper. I stirred occasionally and cooked for around 7 minutes when the tomatillos were starting to brown.

Then I placed the contents of the skillet into a blender with cilantro and water.

I blended for several minutes until smooth and seasoned with salt and pepper. I stored covered in my refrigerator.

Now, onto the quesadillas. I was unable to find skirt steak so instead I bought flank steak. I seasoned both sides of the steak with salt and pepper and let it sit out for a half hour.

Then I heated oil in my cast iron skillet over high heat. I added the steak and cooked both sides for 5 minutes.

I removed the steak from the skillet and let it rest. While the steak was resting I got my other ingredients ready. I sliced avocado and shredded mozzarella cheese. I also cleaned my skillet. After the steak had rested for 10 minutes I sliced it thin against the grain.

Then I placed one tortilla onto the skillet (and my photos stop here…because the rest of the recipe happened so fast…which is why it’s important to have your ingredients ready!!). On the tortilla I placed cheese, steak and avocado. Then I placed another tortilla on top and pressed down slightly with a spatula. I flipped the quesadilla and pressed down again with the spatula, cooked for around 30 seconds and removed from the skillet. (I repeated this same process making additional quesadillas).

get ready to be topped tortilla!

To serve I cut the quesadilla into 4 pieces and served with the salsa.

How did it taste? The star of the plate was the salsa. The flavor of the salsa was so nice, and it paired quite nicely with quesadilla. I won’t lie, I wasn’t expecting to like this meal as much as I did. And Al, who joined us for dinner gave me one his famous compliments of “This is actually good.”

Steak Quesadillas with Tomatillo Salsa
  1. 1 TB olive oil
  2. 3 tomatillos, husks removed and rinsed
  3. ¼ white onion
  4. 1 garlic clove, unpeeled
  5. 1 canned chipotle in adobo pepper
  6. 1 TB cilantro
  7. 1/3 cup water
  8. Salt and pepper
  9. 1 ¼ lb flank steak
  10. 3 TB vegetable oil
  11. 8 flour tortillas, 8 inch
  12. 2 cups mozzarella cheese, shredded
  13. 2 avocados, thinly sliced
  1. Make the salsa up to 5 days ahead of time. Heat olive oil in a large skillet over medium high heat. Once hot add tomatillos, onion, garlic and chipotle pepper. Cook stirring occasionally for 7 minutes.
  2. Peel garlic and place it with the contents of the rest of the skillet into a blender with cilantro and water. Blend until smooth. Season with salt and pepper, cover and refrigerate.
  3. Season steak with salt and pepper on both sides. Let steak sit at room temperature for 30 minutes to an hour.
  4. Heat vegetable oil in a cast iron skillet over high heat. Add steak and cook for 5 minutes, then flip and cook the other side for 5 minutes. Remove steak from the skillet and let rest.
  5. As steak rests clean the skillet and make sure your other ingredients are prepped. After 10 minutes slice steak thinly against the grain.
  6. Heat cast iron skillet over medium high heat. Place a tortilla on the skillet and top with ¼ cup of the cheese. Then place several slices of the steak and several slices of the avocado on the cheese. Top with another tortilla. Use a spatula to press lightly on the quesadilla. Flip the quesadilla, press down slightly again and cook for 30-45 seconds. Remove the quesadilla and repeat with the remaining tortillas.
  7. Once all 4 quesadilla are made cut each into 4 pieces. Serve with the salsa.
  1. Serves 4
Adapted from Mexican Made Easy
Adapted from Mexican Made Easy
Cooking with Rosemary http://www.cookingwithrosemary.com/