Rib-Eye and Anaheim Chile Quesadilla Recipe

Rib-Eye and Anaheim Chile Quesadilla Recipe | Bobby Flay

Level: Intermediate
Yield: Serves 4
Nutritional Details Per Serving (1 of 4): Calories 1412, Total Fat 98 g, Saturated Fat 31 g, Carbohydrates 89 g, Dietary Fiber 6 g, Sugars 13 g, Protein 47 g, Cholesterol 102 mg, Sodium 2196 mg
Total Time: 45 minutes (Prep 40 minutes, Cook 5 minutes)

Anaheim Chile Vinaigrette

• 3 large Anaheim chiles, grilled, peeled, seeded, and roughly chopped
• 2 poblanos, roasted and roughly chopped
• 4 cloves garlic, roasted and peeled
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lime juice
• 3 tablespoons water
• 1 tablespoon honey (add more if desired)
• Salt and freshly ground black pepper to taste
• 3/4 cup canola oil
• 1/4 cup freshly chopped parsley leaves

Quesadilla Ingredients

• 12 (6-inch) flour tortillas
• 1 1/2 cups Monterey Jack cheese, grated
• 1 cup cabrales cheese
• Marinated rib-eye slices (leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles, and Fresh Oregano recipe)
• 8 ounces soft goat cheese, crumbled
• 1 red bell pepper, roasted and sliced
• 1 Anaheim pepper, roasted and julienned
• 3 green onions, thinly sliced
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon ancho chili powder
• Canola oil for brushing
• Cilantro leaves for garnish

Instructions

• Make the vinaigrette: In a blender combine the Anaheim chiles, poblanos, roasted garlic, red wine vinegar, lime juice, water, honey, salt, and pepper; blend until smooth. While blending, slowly pour in the canola oil to emulsify. Add parsley and blend briefly so flecks of parsley remain.
• Assemble the quesadillas: Preheat a grill to medium heat. Lay out 8 tortillas on a flat surface. Evenly divide the Monterey Jack, cabrales, rib-eye slices, goat cheese, roasted red pepper, Anaheim pepper strips, and green onions among the tortillas in that order. Season with salt and pepper and sprinkle Parmesan on top.
• Stack and season: Form four double-layer stacks by placing another tortilla on top of each filled tortilla, then top each stack with the remaining tortillas. Mix the ancho chili powder with canola oil and brush the tops of the quesadillas with this mixture.
• Grill: Place the quesadillas on the grill, ancho-side down. Grill until the surface is lightly golden, about 2 minutes. Flip, close the grill lid, and continue cooking until the underside is golden and the cheese has melted.
• Serve: Transfer to a cutting board and slice each quesadilla into quarters. Spoon some Anaheim Chile vinaigrette onto each piece, garnish with cilantro leaves, and serve immediately.