You can also grill these quesadillas on the barbecue. Grill the steaks first over medium-high heat for 2 to 3 minutes per side. Then grill the quesadilla’s over low heat for 2 minutes per side or until toasted and cheese is melted.
| 4 |
Beef Fast-fry Steaks, about 12 oz (375 g) |
| ½ tsp (2 mL) |
EACH salt and pepper |
| 2 tbsp (30 mL) |
fresh lime juice (about 2 limes) |
| 1-½ cups (375 mL) |
shredded Monterey jack cheese |
| 1 cups (250 mL) |
frozen corn, thawed |
| ¼ cup (50 mL) |
salsa |
| 1 |
jalapeño, seeded and minced |
| ½ tsp (2 mL) |
hot sauce |
| 4 |
large flour tortillas |
- Rub steaks all over with salt and pepper. Pan-fry over medium-high heat for 2 to 3 minutes per side or until cooked through. Drizzle with lime juice and set aside.
- Combine cheese, corn, salsa, jalapeño and hot sauce; Spread ½ cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner. Place on baking tray.
- Bake in 400°F (200°C) oven about 10 minutes or until cheese is melted, turning halfway through cooking.