Wednesday, April 20, 2011

Flank Steak, Toasted Corn and Black Bean Quesadilla

8 (10-inch) flour tortillas
1 (8 to 12 ounce) flank steak
Salt and freshly ground pepper
1 ½ cups sharp cheddar cheese, grated
1 ½ cups Monterey Jack cheese, grated

1 (16-ounce) can corn, drained
1 tablespoon olive oil
2 medium jalapeno peppers, seeded and diced (about 4 tablespoons)
Sat and freshly ground pepper

1 (16-ounce) can black beans, drained
1 tablespoon olive oil
¼ small red onion, diced (about 2 tablespoons)
2 medium cloves garlic, minced (about 1 teaspoon)
1 large green bell pepper, seeded and diced (about 1 cup)
1 tablespoon tomato paste
1 teaspoon ground cumin




  1. Season the flank steak with salt and pepper. Grill over medium high heat to medium rare. Allow to rest for several minutes. Cut against the grain into thin strips.

  2. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the jalapeno peppers and cook for 2 minutes. Add the corn and cook for 2 minutes. Season with salt and pepper. Remove to a dish and set aside.

  3. Heat 1 tablespoon olive oil in the same skillet over medium high heat. Add the onions, garlic and pepper and cook for 2 minutes. Add the black beans and cook for 2 minutes. Stir in the tomato paste and cumin. Season with salt and pepper. Remove from heat.

  4. Lay one tortilla into a skillet that has been sprayed with vegetable oil spray, over medium high heat. Top with ¼ of the cheese, ¼ of the bean mixture, ¼ of the corn mixture and ¼ of the slices of flank steak. Place a second tortilla on top and push down slightly.

  5. Cook until beginning to brown on the bottom. About 2 minutes. Use a large spatula and your fingertips to carefully flip the quesadilla. Cook until the cheese begins to melt. About 2 more minutes. Repeat with the remaining ingredients.

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