QUESADILLAS with Chilis and Jalepeno Beef Strips
Ingredients:
2 large poblano chilies
4 T. extra-virgin olive oil
4 large flour tortillas
4 scallions, finely sliced
1/3 C. cilantro, chopped
2 C. shredded Monterey Jack cheese
3 oz. Alexander Gourmet Jalepeno Chili beef strips
Directions:
Heat the broiler to high. Char the poblano chilies under the broiler, for 7 to 8 minutes to blacken their skins on all sides. Turn the chilies half way through. Place in a bowl, cover with plastic wrap and let stand 10 minutes.
NOTE: Chilies may be charred on the stove top over an open gas flame, turning as they char.
Slice up scallions and cilantro. Set aside.
Chop up jalepeno beef strips and set aside.
Peel and seed the peppers, then slice into strips. Heat the skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla. Place 1/4 of the cheese, 1/4 of the peppers, 1/4 of the beef strips and 1/4 of the cilantro one one half of the tortilla. Carefully fold the tortilla in half (fold the untopped half over the topped half so you have a half moon). Cook for 2 minutes (1 minute on each side) to crisp and char the tortilla evenly and melt the cheese.
With a wide spatula, transfer the tortilla to a board or plate and cut into 3 triangles. Repeat with the second, third and fourth tortilla and remaining ingredients.
Serve with sour cream, salsa or guacamole, as you wish.
Ingredients:
2 large poblano chilies
4 T. extra-virgin olive oil
4 large flour tortillas
4 scallions, finely sliced
1/3 C. cilantro, chopped
2 C. shredded Monterey Jack cheese
3 oz. Alexander Gourmet Jalepeno Chili beef strips
Directions:
Heat the broiler to high. Char the poblano chilies under the broiler, for 7 to 8 minutes to blacken their skins on all sides. Turn the chilies half way through. Place in a bowl, cover with plastic wrap and let stand 10 minutes.
NOTE: Chilies may be charred on the stove top over an open gas flame, turning as they char.
Slice up scallions and cilantro. Set aside.
Chop up jalepeno beef strips and set aside.
Peel and seed the peppers, then slice into strips. Heat the skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla. Place 1/4 of the cheese, 1/4 of the peppers, 1/4 of the beef strips and 1/4 of the cilantro one one half of the tortilla. Carefully fold the tortilla in half (fold the untopped half over the topped half so you have a half moon). Cook for 2 minutes (1 minute on each side) to crisp and char the tortilla evenly and melt the cheese.
With a wide spatula, transfer the tortilla to a board or plate and cut into 3 triangles. Repeat with the second, third and fourth tortilla and remaining ingredients.
Serve with sour cream, salsa or guacamole, as you wish.
