New York Strip Slice Quesadillas

Author

Tuffy Stone

Servings

Prep Time

1 hour

Cook Time

1 hour

Protein

32g/per serving

Quesadillas are a super kid friendly dish, but my goal when I make them is to make them so sublime that they surprise adults , because they are so good. The star of these quesadillas is the SRF NY Strip Slices. The slices will cook super fast on a grill or flat top, which I want to be really hot. I want to char both sides of the slices for a couple of minutes and then move to a plate to rest. The cheese to meat ratio is a matter of preference, but I like more steak than cheese. Another key is to not over cook the jalapeno and onion slice. Al dente or a touch of crunch is the way!

Ingredients

1 package American Wagyu NY Strip Slices
1 medium white onion, thinly sliced
2 large jalapenos, thinly sliced
2 tablespoons avocado oil
4 (6”) flour tortillas
8 ounces Mexican melting cheese
¼ cup cleaned cilantro leaves
1 lime, quartered

Smoked Chili Powder Sour Cream

¾ cup sour cream
½ teaspoon salt
½ teaspoon smoked chili powder

Cool Smoke Salsa

1 (14 ½ ounce) can diced tomatoes
5 garlic cloves
1 (7 ounce) can chipotles in adobo sauce, sauce reserved
¼ cup fresh lime juice (about 2 medium limes)
1 cup cilantro leaves, packed
½ cup red onion, chopped
1 teaspoon kosher salt
½ jalapeno, seeded and stemmed

Directions

Season the sliced NY Strip with Steak Night and let sit for 5 minutes. Grill over hot coals or sear/cook in a hot cast iron skillet. The steak will cook really fast. 2 minutes on each side. Remove from heat and rest on a cool plate.
In the same skillet or a new skillet, if you are grilling, sauté the onion and jalapeno in a bit of oil. Make sure the skillet is hot, so that you quickly sear the onion and jalapeno , while not cooking them too soft. You want them to have a little crunch.
Remove to a mixing bowl to cool.
Slice the cooked NY Strip into thin slices and add to the bowl of onion and jalapeno. Mix and season with Steak Night.
In a hot skillet or a plancha, quickly toast the tortillas on both sides , so that they puff, but stay soft. Place a warm tortilla on a sheet pan or cutting board, sprinkle a thin coat of cheese, evenly on top of the tortilla.
Next, sprinkle a nice layer of the steak, onion, jalapeno mixture on top of the cheese and then top with another layer of cheese. Place the quesadilla into a warm skillet or plancha and toast until golden brown and the cheese starts to melt.
Using a spatula, carefully flip and toast the other side, using the spatula to press the quesadilla.
Remove to a cutting board and let the quesadilla rest for a few minutes, before cutting into wedges. Serve with salsa, crema, cilantro and lime.

Smoked Chili Powder Sour Cream

In a small bowl, combine the sour cream, salt, and Smoked Chili Powder and stir well. Transfer to an airtight container, and refrigerate until ready to use.

Cool Smoke Salsa

In a blender, add 1 chipotle pepper, 1 teaspoon adobo sauce, and all remaining ingredients. Puree for one minute until smooth. Refrigerate in an airtight container until ready to use. It will keep, refrigerated, for 5 days.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.