Categories: Mexican
Ingredients
- 1/4 oz. Cilantro
- 3 oz. Shredded Cheddar Cheese
- 1 fl. oz. Buttermilk Ranch Dressing
- 6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 2 Green Onions
- 10 oz. Steak Strips
- 11/2 oz. BBQ Sauce
Directions
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Mince cilantro (no need to stem). Trim and thinly slice white portions of green onions. Slice green portions on an angle. Keep white and green portions separate.
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Rinse corn under warm water if still frozen. Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after working with poblano. Pat steak strips dry, and season with a pinch of salt and pepper.
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains, 4-6 minutes. Remove from burner and stir in BBQ sauce. Remove to a plate and cool 5 minutes. Wipe pan clean and reserve. While filling cooks, make corn salsa.
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In a mixing bowl, combine corn, poblano, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside, stirring occasionally to allow flavors to marry.
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Place tortillas on a clean work surface. Evenly distribute half the cheese on three tortillas. Top with filling, then remaining cheese. Top with remaining tortillas.
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Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add quesadillas to hot pan and cook until browned, 2-4 minutes per side. Replenish with 2 tsp. olive oil if pan becomes dry. Plate dish as pictured on front of card, garnishing with green portions of green onions, corn salsa, and reserved cilantro. Serve ranch dressing on the side for dipping. Bon appétit!