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CHIPOTLE QUESADILLA RECIPE by Mr. Make It Happen




SHOPPING LIST

  • Sirloin or ribeye steak

  • Fajita veggies (bell pepper and onion)

  • Tortillas

  • 2 tbsps butter

  • AP seasoning and dried oregano

  • Shredded mozzarella or white cheddar

Chipotle vinaigrette:

  • 1/3 cup red wine vinegar

  • 4 tbsps honey

  • 3/4 cup olive oil

  • Dried oregano and AP seasoning

  • 2 chipotle peppers and adobo + sauce from can

  • 1 tbsp garlic paste


DIRECTIONS - Be sure to remove your steaks from the fridge about 10-20 minutes before you're ready to cook so they will cook evenly and won't be ice cold when they hit the skillet. Preheat your oven to 400 degrees

CHIPOTLE VINAIGRETTE

  1. Add 1/3 cup of red wine vinegar, 3/4 cup of olive oil and 2 chipotle peppers, and adobo with the sauce from the jar, 1tbsp of garlic paste, 1tsp of dried oregano, 4-5 tbsp of honey, and season to taste with salt and pepper to a bowl or mason jar. If you don't have an immersion blender, I would recommend using a bowl so you can blend the ingredients or mix them in a food processor. I like to use a mason jar because it's easier to save the access and place it in the fridge to last the rest of the week.


STEAK - PREHEAT OVEN TO 400 DEGREES


  1. Place your steaks on a plate and season each side with kosher salt and my All-Purpose Seasoning (or seasoning of your choice)

  2. Grab your cast iron skillet and place it on high heat with enough avocado oil to coat the bottom of your skillet

  3. Place your Steaks on your screaming hot iron skillet and place another CLEAN heavy pan on top of your steaks to make sure they get a great sear across the surface

  4. Cook for about 3 min on each side, Once you flip your steak add about 1 tbsp of butter and baste your steaks

  5. Place in the oven at 400 degrees until they reach an internal temperature of 135 degrees for medium-rare

  6. Add your veggies (onions and bell peppers) into the same skillet that you cooked your steak and add a little salt and pepper and let them cook until softened

FINAL STEPS


  1. After you remove your steak from the oven, allow it to rest for about 5-7 min so you don't lose any of that juiciness, and slice or chop pieces in your desired thickness

  2. In a skillet over medium heat, place 1tbsb of butter in your skillet and allow it to melt

  3. Place your tortilla flat in the skillet and add your shredded mozzarella cheese (or your preference), steak pieces, veggies, and more cheese (optional) to one side of the tortilla

  4. Fold the tortilla flap over and cook on both sides


Place your quesadilla on a plate and grab your vinaigrette out of the fridge, add a dollop of sour cream to your vinaigrette (optional) and you're ready to serve.



NOW YOU'RE LOOKIN' GOOD AND READY FOR YOUR #TRADEMARKMONEYSHOT





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