Steak Quesadillas

Today I was in a mood to experiment!  When I'm in this mood there is no telling what will come out of my kitchen!  With that said here is my twist......


3/4 cup of pineapple juice
1 teaspoon chili powder
1 teaspoon red pepper flakes
salt/pepper to taste
1 teaspoon of garlic powder
1/2 teaspoon of onion powder


1 Rib Eye Steak (this will make about 3 Quesadilla's)
6 whole grain tortilla's (you can use regular, I just think these hold up better w/beef)
spinach pesto (jarred or homemade)-yes that's right I said spinach pesto!
Mexican blend of cheese, whatever you like
1 roasted red pepper


In a bowl whisk together pineapple juice and all the spices.  If you want to be bold and add more red pepper flakes by all means go for it!  I did!  This is just a mild recipe.  I always like a little extra heat.  While the Rib Eye is partially frozen (because it's easiest) You want to thinly slice the beef.  Use a large sharp knif and just slide it down the side of the steak until completely sliced.  Place the beef in the marinade, toss, cover and put in the fridge.  Turn it over about half way.  I marinated mine for 5 hours. I really wouldn't do it anymore then that because this cut of beef is very tender as it is.  I'm afraid it would fall apart on you. 


Ok while those flavors are getting friendly in the fridge, let's move onto the rice!


1 cup un-cooked rice
1 teaspoon cumin
1 1/2 cup chicken broth
1/4 cup of Gravy (red sauce)
salt/pepper to taste
1 chicken bouilion cube
Fresh cilantro ( I just grab a handful and chop)
1 clove of garlic chopped.
Goya olive oil

In a large deep skillet add in olive oil, garlic and rice.  Cook stirring for three minutes.  Add in the chicken broth and bring to a rolling boil.  Next add in the Gravy, salt/pepper, boulion cube, cumin and cilantro.  Cover and let simmer 20 to thirty minutes. Yummy!


Ok now back to our meat!


Cook the beef for about a minute on each side; not quite.  You don't want to over cook, keep in mind they will be in the oven.  Not to mention they are thinly sliced.  Put your oven on a high broil.  Place the tortilla's down on a cookie sheet.  First spread spinach pesto, then a layer of roasted reds, then beef and cheese.  Cover with the other side of the tortilla and repeat.  Put them under the broiler and watch carefully until just browned and slightly crisp; turn over and do the other side.  Serve w/salsa, or sour cream. 

Copyright © 2012 Salvo-lutions by, Dana Salvo