Quesadillas with Spicy Shrimp and Flank Steak
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.
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.