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New York Strip Slice Quesadillas

Tuffy Stone

Servings

4

Prep Time

1 hours

Cook Time

1 hours

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!

New York Strip Slice Quesadillas

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

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  • ¾ cup sour cream

  • ½ teaspoon salt

  • ½ teaspoon smoked chili powder

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  • 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

  1. 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.

  2. 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.

  3. Remove to a mixing bowl to cool.

  4. Slice the cooked NY Strip into thin slices and add to the bowl of onion and jalapeno. Mix and season with Steak Night.

  5. 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.

  6. 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.

  7. Using a spatula, carefully flip and toast the other side, using the spatula to press the quesadilla.

  8. 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.

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  1. 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.

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  1. 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.