Rib-eye and Anaheim chilli quesadilla

  • For the Anaheim chilli vinaigrette
  • 3 large anaheim chillis, grilled, peeled, seeded and roughly chopped
  • 2 poblanos, roasted and roughly chopped
  • 4 cloves roasted garlic, peeled
  • 3 tbsp red wine vinegar
  • 3 tbsp fresh lime juice
  • 3 tbsp water
  • 1 tbsp honey, or more if needed
  • Salt and freshly ground black pepper
  • 180ml rapeseed oil
  • Handful freshly chopped parsley leaves
  • For the quesadillas
  • 12 (15cm) flour tortillas
  • 150g grated monterey jack cheese
  • 100g cabrales cheese
  • Marinated rib-eye slices, leftover from Rib-eye marinated in garlic, anaheim chillis and fresh oregano recipe
  • 230g soft goats cheese
  • 1 red pepper, roasted and sliced
  • 1 Anaheim pepper, roasted and julienned
  • 3 spring onions, thinly sliced
  • Salt and freshly ground black pepper
  • 25g grated Parmesan
  • 1 tsp ancho chilli powder
  • Rapeseed oil
  • Coriander leaves, for garnish
1) For the vinaigrette: Combine the anaheim chillis, poblanos, garlic, vinegar, lime juice, a few tbsp of water, honey and salt and pepper, to taste, in a blender and blend until smooth.

2) With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (there should be flecks of the parsley in the vinaigrette.)

3) For the quesadilla:
Preheat the grill to medium heat. Pace 8 tortillas on a flat surface and evenly divide the monterey jack, cabrales, beef, goat cheese, pepper, anaheim pepper and spring onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with parmesan.

4) Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chilli powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with coriander leaves. Transfer to a serving platter and serve.

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