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Steak Quesadillas with Hot Peach Salsa

August 2008
Steak Quesadillas with Hot Peach Salsa

by 3 people

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Grab 'em while you can! It doesn't get any sweeter than a peach in season, and this recipe gives you more reasons to sink your teeth in.

Makes: 4 servings

Prep: 35 mins

Cook: 20 mins

  • 4 peaches, peeled and finely chopped
  • 1 red onion, finely chopped
  • 1 jalapeno chile, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup plus 2 tablespoons fresh lime juice (6 limes)
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 2 pound flank steak
  • Salt and pepper
  • 8 flour tortillas
  • 2 cups shredded monterey jack cheese
  • Sour cream, for serving
  1. In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
  2. In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
  3. Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
  4. Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
  5. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
  • The Black Chook Shiraz-Viognier 2007 (Australia), Concannon Petite Sirah Limited Release 2005 (California)