Quesadillas With Spicy Shrimp And Flank Steak
Get ready for a mouthwatering feast with these sizzling Chipotle Steak and Shrimp Quesadillas. Each bite is filled with savory flavors as juicy grilled steak and tender shrimp mingle together with melted cheeses, sweet caramelized onions, and charred poblano peppers. Perfectly folded in a warm tortilla, this dish is a delightful Tex-Mex treat that promises to please your taste buds.
— Constant Cookbook
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
Instructions
- 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.
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