Steak and Poblano Quesadillas with Roasted Corn Salsa

Steak and Poblano Quesadillas with Roasted Corn Salsa ingredients

• 1 lb skirt steak or flank steak
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 poblano peppers
• 1/2 white onion, thinly sliced
• 1 tsp vegetable oil
• 1.5 cups corn kernels (fresh or frozen, thawed)
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 tsp salt
• 8 flour tortillas (8-inch)
• 2 cups Monterey Jack cheese, shredded
• 2 tbsp vegetable oil or cooking spray

How to make Steak and Poblano Quesadillas with Roasted Corn Salsa

1. Pat the 1 lb skirt steak dry and cut into 4-inch pieces if needed. In a shallow dish, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Rub this marinade all over the steak. Let it marinate at room temperature for 15-20 minutes while you prepare other components.
2. Preheat your broiler to high. Place the 2 poblano peppers on a baking sheet and broil for 8-10 minutes, flipping halfway, until the skins are charred and blistered all over. Alternatively, char them directly over a gas flame.
3. Transfer the charred poblanos to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. This makes the skin easier to remove. Once cool enough to handle, peel, core, and seed the poblanos, then cut them into thin strips.
4. Heat a dry cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1.5 cups of corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred and tender. Transfer to a medium bowl.
5. To the roasted corn, add 1/4 finely diced red onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, 2 tablespoons of lime juice, and 1/4 teaspoon of salt. Stir well to combine the Roasted Corn Salsa, then set aside.
6. Heat 1 teaspoon of vegetable oil in a skillet over medium heat. Add 1/2 thinly sliced white onion and sauté for 5-7 minutes until softened and translucent. Add the peeled and sliced poblano strips and cook for another 2-3 minutes until heated through. Set aside with the onion.
7. Heat a grill pan or large skillet over medium-high heat. Remove the marinated steak from its dish and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
8. To assemble the quesadillas: Lightly brush one side of each of the 8 flour tortillas with vegetable oil or cooking spray. Place one tortilla, oiled side down, in a clean skillet over medium heat. Sprinkle half of the tortilla with 1/4 cup of shredded Monterey Jack cheese.
9. Layer a small amount of the sliced steak and the poblano-onion mixture over the cheese. Sprinkle with another 1/4 cup of shredded Monterey Jack cheese. Fold the other half of the tortilla over the filling, pressing down gently.
10. Cook for 3-4 minutes per side until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Repeat with the remaining tortillas and filling. Slice each quesadilla in half and serve immediately with the Roasted Corn Salsa on the side for a vibrant and satisfying lunch.

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