Steak Azteca w/Tomatillo Chutney and Monterrey/Mushroom Quesadillas - makes 6 servings by
Source: Meals For You
Ingredients
Marinated Beef
1/4 cup fresh lime juice
1/4 cup canola oil
2 tablespoons honey
1 tablespoon garlic, minced
1 tablespoon reduced sodium soy sauce
1 tablespoon worcestershire sauce
1 teaspoons fresh thyme, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/16 teaspoon bay leaf powder
36 ounces beef medallions, cut 1 inch thick (I use flank steak)
Tomatillo Chutney
3/4-1 jalapeno pepper, minced
3/4 teaspoon garlic, minced
1 1/2 teaspoons olive oil
12 ounces tomatillos, coarsely chopped
3/4 cup green bell peppers, diced
3/4 cup red bell peppers, diced
1/4 cup green onions, sliced
1/4 cup red wine vinegar
3 tablespoons frozen corn kernels
2 tablespoons brown sugar
3/8 teaspoon ground cumin
3 tablespoons fresh cilantro, chopped
1/8 teaspoon salt
pepper
Mushroom Quesadillas
2 ounces butter, softened
6 flour tortillas (8 to 10 inch)
16 ounces fresh mushrooms, sliced sauteed
1 1/2 cups monterey jack cheese, shredded
Instructions
To make Marinated Beef:.
Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
Add beef and turn to coat.
Cover and refrigerate 2 hours.
Turn medallions once during marinating.
To make Tomatillo Chutney:.
Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
Cool.
Stir in cilantro and season with salt and pepper.
Yield: about 2 quarts.
To make Mushroom Quesadillas:.
Spread 2 teaspoon butter on 1 side of each tortilla.
Place 1 tortilla, buttered side down, on plastic wrap.
Top 1 half with ¼ cup mushrooms and 1 ounce cheese.
Fold in half; wrap in plastic.
Repeat with remaining ingredients. Refrigerate.
Yield: 24 quesadillas.
For each serving, to order:.
On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
Keep warm.
Grill or saute 3 beef medallions to medium rare to medium, turning once.
Place ¼ cup chutney near center of plate.
Overlap beef medallions on chutney.
Add quesadillas wedges.
Garnish with watercress.
Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
Add beef and turn to coat.
Cover and refrigerate 2 hours.
Turn medallions once during marinating.
To make Tomatillo Chutney:.
Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
Cool.
Stir in cilantro and season with salt and pepper.
Yield: about 2 quarts.
To make Mushroom Quesadillas:.
Spread 2 teaspoon butter on 1 side of each tortilla.
Place 1 tortilla, buttered side down, on plastic wrap.
Top 1 half with ¼ cup mushrooms and 1 ounce cheese.
Fold in half; wrap in plastic.
Repeat with remaining ingredients. Refrigerate.
Yield: 24 quesadillas.
For each serving, to order:.
On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
Keep warm.
Grill or saute 3 beef medallions to medium rare to medium, turning once.
Place ¼ cup chutney near center of plate.
Overlap beef medallions on chutney.
Add quesadillas wedges.
Garnish with watercress.