Steak Quesadillas are such a great splurge meal. I actually get kind of sad when all the steak gets polished off at dinner, because leftover steak is the perfect excuse for steak quesadillas. It makes perfect sense, because you can’t just waste a good steak, but it is also not that appetizing to warm up an already cooked steak. A whole steak should really be cooked and eaten fresh and hot. Once the steak has cooled down, then it is officially a leftover. Leftover steak must be transformed, re-imagined, reborn so to speak into a new equally beautiful but totally unique creation. So the steak quesadilla was born in all of its crunchy, cheesy, guac filled goodness. When you put that tiny dollop of sour cream on each bite as you eat it, your mouth sings with the glory that is appetizers for a meal.
The process for making this is of course very simple. A simple food should be simple to make. You take your leftover steak and you chop it very finely. Work with your meat cold from the refrigerator, and it will be easier to handle. Be sure to remove any large bites of fat. The quesadilla is best with nice small bites of meat and very little fat. When you cook your chopped steak, use just a drizzle of olive oil to help it brown, and season it with a bit of granulated garlic and chili powder. You want to heat it up thoroughly, and brown it to get some crispy bits. Gather up your tortillas, cheese, and guacamole and assemble your quesadillas. Be very liberal with the cheese and guacamole. Add your steak and fold the quesadillas. Heat a large flat pan. Once the pan is hot, lay your folded quesadillas in the hot pan and let cook until the first side is golden brown and the cheese has just begun to melt. Turn it over and brown the other side. Cut into pieces and serve with a healthy side of sour cream.
“I’ve got butterflies in my stomach, because I ate a cocoon quesadilla.” – Stephen Colbert