Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Quesadillas with Spicy Shrimp and Flank Steak

Share

Lobo
Moderator
Moderator

Posts : 17858
Thanked : 877
Join date : 2013-01-12

Quesadillas with Spicy Shrimp and Flank Steak

Post by Lobo on Fri 05 Feb 2016, 11:15 pm


Quesadillas with Spicy Shrimp and Flank Steak

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6
For an extra dimension of flavor, cook the corn and roast the poblano pepper on the grill. You can even char sliced onions on the grill instead of caramelizing them on the stovetop. Our specially designed grill basket makes it easy to cook the quesadillas without losing ingredients into the fire.



  • Printer Friendly Version






  • 322

Ingredients:


  • 3/4 lb. flank steak
  • 2 Tbs. spicy chipotle rub
  • 3/4 lb. medium shrimp, peeled and deveined
  • 2 1/2 Tbs. olive oil
  • 8 large flour tortillas
  • 3/4 lb. sharp cheddar cheese, shredded
  • 1/2 cup cooked corn kernels
  • 1 poblano peppers, roasted, peeled, seeded and cut into 1/4-inch strips
  • 1/2 cup caramelized onion
  • 3/4 lb. Monterrey jack cheese, shredded

Directions:

Sprinkle the steak on both sides with 1 Tbs. of the chipotle rub. Place the shrimp in a bowl, add the remaining 1 Tbs. chipotle rub and 1/2 Tbs. of the olive oil and stir to coat. Let stand at room temperature for 30 minutes.

Prepare a medium-hot fire in a grill.

Place the steak on the grill and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Cut the steak across the grain into 1/4-inch strips.

While the steak rests, place the shrimp on the grill and cook, turning once, until opaque throughout, 1 to 2 minutes per side. Transfer to the cutting board and let cool, then cut the shrimp in half lengthwise.

To assemble the quesadillas, brush one side of a tortilla with olive oil and place, oiled side down, on a baking sheet. Sprinkle one-fourth of the cheddar cheese over the tortilla, then top with one-fourth each of the corn, peppers strips, caramelized onion, steak slices and shrimp. Sprinkle with one-fourth of the Monterrey jack cheese and top with another tortilla. Brush the top of the tortilla with olive oil. Repeat with the remaining ingredients to make 3 more quesadillas.

Transfer 1 quesadilla to a quesadilla grill basket, place on the grill and cook, turning once, until the cheese is melted and the tortillas are golden brown, about 2 minutes per side. Transfer to a cutting board and let cool for 2 minutes, then cut into 6 wedges. Repeat to grill the remaining quesadillas. Serves 4 to 6.

Williams-Sonoma Kitchen.

Quesadillas with Spicy Shrimp and Flank Steak

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6
For an extra dimension of flavor, cook the corn and roast the poblano pepper on the grill. You can even char sliced onions on the grill instead of caramelizing them on the stovetop. Our specially designed grill basket makes it easy to cook the quesadillas without losing ingredients into the fire.



  • Printer Friendly Version






  • 322

Ingredients:


  • 3/4 lb. flank steak
  • 2 Tbs. spicy chipotle rub
  • 3/4 lb. medium shrimp, peeled and deveined
  • 2 1/2 Tbs. olive oil
  • 8 large flour tortillas
  • 3/4 lb. sharp cheddar cheese, shredded
  • 1/2 cup cooked corn kernels
  • 1 poblano peppers, roasted, peeled, seeded and cut into 1/4-inch strips
  • 1/2 cup caramelized onion
  • 3/4 lb. Monterrey jack cheese, shredded

Directions:

Sprinkle the steak on both sides with 1 Tbs. of the chipotle rub. Place the shrimp in a bowl, add the remaining 1 Tbs. chipotle rub and 1/2 Tbs. of the olive oil and stir to coat. Let stand at room temperature for 30 minutes.

Prepare a medium-hot fire in a grill.

Place the steak on the grill and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Cut the steak across the grain into 1/4-inch strips.

While the steak rests, place the shrimp on the grill and cook, turning once, until opaque throughout, 1 to 2 minutes per side. Transfer to the cutting board and let cool, then cut the shrimp in half lengthwise.

To assemble the quesadillas, brush one side of a tortilla with olive oil and place, oiled side down, on a baking sheet. Sprinkle one-fourth of the cheddar cheese over the tortilla, then top with one-fourth each of the corn, peppers strips, caramelized onion, steak slices and shrimp. Sprinkle with one-fourth of the Monterrey jack cheese and top with another tortilla. Brush the top of the tortilla with olive oil. Repeat with the remaining ingredients to make 3 more quesadillas.

Transfer 1 quesadilla to a quesadilla grill basket, place on the grill and cook, turning once, until the cheese is melted and the tortillas are golden brown, about 2 minutes per side. Transfer to a cutting board and let cool for 2 minutes, then cut into 6 wedges. Repeat to grill the remaining quesadillas. Serves 4 to 6.

Williams-Sonoma Kitchen.

    Current date/time is Mon 05 Dec 2016, 2:27 am