Ingredients Jump to Instructions ↓

  1. For the Anaheim chilli vinaigrette:

  2. 3 large anaheim chillis, grilled, peeled, seeded and roughly chopped

  3. 2 poblanos, roasted and roughly chopped

  4. 4 cloves roasted garlic, peeled

  5. 3 tbsp red wine vinegar

  6. 3 tbsp fresh lime juice

  7. 3 tbsp water

  8. 1 tbsp honey, or more if needed

  9. 180ml rapeseed oil

  10. Handful freshly chopped parsley leaves

  11. For the quesadillas:

  12. 12 (15cm) flour tortillas

  13. 150g grated monterey jack cheese

  14. 100g cabrales cheese

  15. Marinated rib-eye slices, leftover from Rib-eye marinated in garlic, anaheim chillis and fresh oregano recipe

  16. 230g soft goats cheese

  17. 1 red pepper, roasted and sliced

  18. 1 Anaheim pepper, roasted and julienned

  19. 3 spring onions, thinly sliced

  20. Salt and freshly ground black pepper

  21. 25g grated Parmesan

  22. 1 tsp ancho chilli powder

  23. Rapeseed oil

  24. Coriander leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Rib-eye and Anaheim chilli quesadilla 1) For the vinaigrette: Combine the anaheim chillis, poblanos, garlic, vinegar, lime juice, a few tbsp of water, honey and salt and pepper, to taste, in a blender and blend until smooth.

  2. With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (there should be flecks of the parsley in the vinaigrette.)

  3. 3) For the quesadilla:

  4. Preheat the grill to medium heat. Pace 8 tortillas on a flat surface and evenly divide the monterey jack, cabrales, beef, goat cheese, pepper, anaheim pepper and spring onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with parmesan.

  5. Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chilli powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with coriander leaves. Transfer to a serving platter and serve.


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