Grilled Hanger Steak Spelt Quesadillas

This colourful and flavorful tackle quesadillas propels a well-recognized staple into a really interesting meal, although grilled rooster or shrimp are different choices. If desired, add a tablespoon of mayonnaise to the pesto to easy it out and assist the meat adhere to the tortillas. 

See different associated recipes in The Energy of Various Flours

Yield: four important course quesadillas
Prep time: about 45 minutes
Shelf life: These are greatest eaten as soon as ready; pesto retains not less than 1 week within the fridge

Elements

Salsa 
four ounces pineapple, reduce in small cubes
2 ounces pink bell pepper, reduce in small cubes
1 ounce pink onion, finely chopped
.1 ounce minced jalapeño (about 1 giant)
three tablespoons recent lime juice
1 tablespoon canola oil
1 tablespoon honey
.5 ounce chopped recent cilantro
¼ teaspoon salt
Freshly floor pepper to style

Cilantro-Pumpkin Seed Pesto 
three ounces shelled and toasted pumpkin seeds
2 ounces cilantro with thick stems eliminated, plus just a few additional cilantro leaves to garnish
.2 ounces garlic
½ teaspoon floor coriander
three ½ to four ounces extra-virgin olive oil
1+ tablespoon freshly squeezed lime juice
½ teaspoon salt
Freshly floor black pepper to style

Tortillas
2 cups spelt flour
½ teaspoon fantastic salt
2 tablespoons olive or canola oil
½ cup+ heat water

Quesadillas 
Vegetable oil to brush skillet or sheet pan
Eight (6-inch) spelt or different different flour tortillas
Vegetable oil to brush pan
Eight ounces queso blanco
Minced pickled jalapeños, non-compulsory
10 to 12 ounces hanger steak

Preparation

  1. For tortillas: In a bowl, mix the spelt flour and salt. Add the oil and 1/2 cup water; combine right into a barely sticky dough, including extra water as wanted. Flip onto a workspace dusted with spelt flour and knead till the dough is easy and not sticky, 1 to 2 minutes. Divide into walnut measurement balls (about 12), cowl with a towel, and put aside to relaxation for 15 minutes.
  2. Evenly mud every ball with flour and, utilizing both a tortilla press or giant resealable plastic luggage, flatten into a couple of 6-inch disk, utilizing a rolling pin if too thick. If not utilizing instantly, wrap in calmly moistened paper towels positioned inside resealable plastic luggage and refrigerate.
  3. Warmth a cast-iron skillet over medium-high warmth. Evenly brush with oil, and cook dinner every tortilla till barely bubbly with pale brown spots on the underside, 30 minutes to 1 minute; flip and cook dinner the second facet till finished. Take away and canopy. 
  4. For the salsa: In a bowl, mix the pineapple, pink bell pepper, onion, and jalapeño. In a small bowl, whisk the lime juice, oil, and honey collectively; pour over the salsa. Add the cilantro, salt and pepper, and toss once more. Cowl and refrigerate till wanted. 
  5. In a meals processor, pulse the pumpkin seeds, cilantro, garlic, and coriander till coarsely chopped. Add three ½ ounces of the olive oil and the lime juice, and mix into a rough paste, including further oil and lime juice as wanted. Season to style with salt and pepper. Refrigerate till wanted. 
  6. For every quesadilla: Warmth an Eight-inch skillet over medium-high till sizzling. Brush one facet of a tortilla with a bit of oil. Lay it within the pan, oiled facet down. Drizzle on 2 ounces of cheese and some pickled jalapeños, if utilizing, avoiding the sides. Cowl with the second tortilla, oiled facet up, and cook dinner till the underside is browned in spots. Flip and cook dinner the second facet till finished. Hold heat in an oven whereas getting ready the opposite quesadillas. Or, bake them on a sheet pan in a preheated 350-degree oven, turning as soon as, till the specified diploma of crispness, about Eight to 10 minutes.
  7. In the meantime, warmth a grill pan till sizzling. Season the steak with salt and pepper and grill till desired diploma of doneness, about four minutes on the primary facet, and three on the second facet for medium-rare. Take away and let stand for a couple of minutes earlier than thinly slicing it throughout the grain.
  8. To serve: unfold a skinny layer of pesto on every quesadilla. Add the steak slices and a beneficiant spoonful of salsa to every slice together with just a few cilantro leaves, and serve. 

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