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Recipe Detail Page
Steak and Blue Cheese Quesadillas with Roasted Pepper Salsa
Autumn 2024
Steak and blue cheese get along famously inside a quesadilla with a sweet, smoky pepper salsa tying everything together. You can use just about any type of steak you want here, including leftovers or roast beef. If you want to save time, you can skip the salsa and serve it with sour cream and/or jarred tomato salsa instead.
Serves 6 as an appetizer or 3 as a main course
ROASTED PEPPER SALSA
2 medium red peppers, about
1 lb (455 g) total
1 tbsp (15 mL) finely chopped shallot
1 1/2 tsp (7 mL) fresh lime juice
1/2 tsp (2 mL) ancho chili powder
1/4 tsp (1 mL) chipotle pepper powder
1/4 tsp (1 mL) dried oregano
1 tsp (5 mL) canola oil
Salt and freshly ground pepper to taste
QUESADILLAS
3/4 lb (340 g) trimmed top sirloin steak, about 3/4 inch (1.5 cm) thick
Salt and freshly ground pepper to taste
2 tbsp (30 mL) canola oil, divided
2 medium onions, thinly sliced
4 large flour tortillas, divided
1 tbsp (15 mL) unsalted butter, melted
4 oz (115 g) old white cheddar, grated, about 1 1/3 cups (330 mL)
3 oz (85 g) blue cheese, crumbled, about 3/4 cup (175 mL)
1. For the salsa, set oven rack 6 inches (15 cm) from top element. Turn broiler on high.
2. Place peppers on a foil-lined, broiler-proof baking pan. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a heatproof bowl and cover. Let steam for 30 minutes. Remove cover. When cool enough to handle, peel peppers, discarding stems, seeds and skins. Lay peppers out on baking pan and cool completely.
3. In a small mixing bowl, combine shallot and lime juice. Let stand 15 minutes.
4. Place roasted peppers in a food processor. Pulse until finely chopped, 5 to 10 seconds. Add to bowl with shallots along with spices, oil, salt and pepper. Mix thoroughly. Transfer to airtight container. Refrigerate up to 5 days. Serve at room temperature.
5. For the quesadillas, pat steak dry with paper towel. Season with salt and pepper.
6. In a large heavy-duty, nonstick frying pan, heat 1 tbsp (15 mL) oil over high heat. When hot, add steak and turn heat down a notch. Cook until nicely seared and medium-rare, 2 1/2 to 3 minutes per side. Transfer to a cooling rack set over a baking pan.
7. Reduce heat under pan to medium-high. Add remaining 1 tbsp (15 mL) oil and onions. Cook, stirring occasionally, until browned, charred in spots and tender, 7 to 8 minutes. Add any juices that have dripped from the steak to pan and season with salt and pepper. Transfer to a plate to cool.
8. Lay out two tortillas on a baking sheet. Brush lightly with butter and flip. Working in this order, divide cheddar, steak, onions and blue cheese evenly between tortillas. Top with remaining two tortillas and brush lightly with butter.
9. Place a large frying pan over medium heat. When hot, cook quesadillas, one at a time, until lightly browned and crisp, and cheese has melted, about 2 minutes per side. Remove from heat, cut into eight wedges each and serve with salsa.
Serves 6 as an appetizer or 3 as a main course
