Jalapeno Popper Steak QuesadillasPrep Time:
10 mins. Cook Time:
25 mins. Serves:
All the warm spicy flavours of traditional Mexican cuisine. This legendary cocoa-based sauce features fire-roasted tomatoes, toasted sesame oil, jalapenõ and chipotle peppers and fresh ground spices.
3 lb (1. 5 kg) top sirloin steaks
2 tsp (10 mL) salt (10 g)
1 tsp (5 mL)pepper (2 g)
6 cups (1.5 L) E.D.SMITH® Saucemaker Mexican Pepita Molé Sauce, divided
2 1/4 cups (550 mL) sour cream
3/4 cup (175 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce
12 flour tortillas (10-inch/25 cm)
4 jalapenos, seeded and diced (60 g)
6 cups (1.5 L) shredded Monterey Jack cheese (670 g)
3 cups (750 mL) sliced roasted red peppers (600 g)
3 cups (750 mL) Baja guacamole (700 g) (recipe below)
Preheat grill to medium-high, grease the grate well. Season steaks with salt and pepper. Grill steaks for 4 to 5 minutes per side, or until cooked to medium-rare. Let steaks rest for 10 minutes.
Heat Mexican Pepita Molé sauce until simmering. Slice steaks and toss with heated sauce. Stir sour cream with the Mexican Baja Chipotle Sauce; set aside.
1 Quesadilla: Lay a tortilla on a clean work surface. Place 120 g steak mixture, 5 g jalapeno, 55 g cheese and 50 g roasted peppers over half of the tortilla. Fold tortilla in half over the filling.
Heat griddle or large fry pan over medium heat. Brush with oil. Cook quesadillas for 3 to 4 minutes per side or until golden on both sides and cheese is melted. Cut into 4 wedges. Serve with 1/4 cup (60 mL) each Mexican Baja Chipotle sour cream and Baja guacamole.
Cook’s Note: Garnish with sliced fresh jalapenos.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 12 orders
4 avocados, pitted and peeled (700 g)
1/4 cup (60 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce
Mash avocados with Mexican Baja Chipotle Sauce until smooth. Cover and chill.