Do you ever have those nights that even though you went out and ate your still peckish or even starving when you get home. I find this to be particularly true when I’ve been to a couple of cocktail parties and dinner amounts to grazing on a cheese platter or crudite. So the first thing I do after sending the babysitter on their way is to hit the fridge and see what late night yumminess I can whip up.
This is where leftovers and pantry staples really shine. This recipe was the result of such a night a couple of weeks ago. Quesadillas are everyone’s late night friend and the sky is really the limit on what you can make. I love how blue cheese and steak work together and adding some heat with the Jalepenos is a late night combo from heaven. This recipe is all about comfort.
Steak Quesadilla with Sauted Onions & Cambozola
4 Tortillas
1/2 large white onion thinly sliced
Thinly sliced leftover steak or chicken
1 small wedge of Cambozola or a cup of your favorite cheese
1/2 cup pickled jalepenos
2 tablespoons chopped parsley
In a medium saute pan add a couple of tablespoons of olive oil over medium high heat add the onion season with a couple of pinches of salt and sauté until starts to brown slightly. Set Onions aside. Meanwhile start to work on your Salsa:
Tomatilla Salsa
1/2 large white onion thinly sliced
5 tomatillas cut in half
1 clove garlic slightly crushed
2 teaspoons hot sauce of choice
In the same sauté pan used to cook onions put over medium high heat add 2 teaspoons olive oil . Add onions, tomatillas and garlic season with a couple of pinches of salt. Saute until the onions and Tomatillas begin to brown and soften about 7 minutes.
Place the contents of the sauté pan and hot sauce into a food processor and pulse about 10 times until everything is blended. Taste for salt and pour into a bowl.
In a large frying pan over medium heat add 1 tablespoon of oil – swirl around pan to coat. place two tortillas in the pan and begin to layer on the steak, onions, cheese, jalepenos & parsley.
Place another tortilla on top and cover pan. Cook for about 5 minutes and with a spatula flip the quesadilla , cover and cook for another 5 minutes or until the bottom is golden brown. Remove from pan and cut each tortilla into 4 wedges. Serve with the Tomatilla Salsa.
