Steak Azteca w/Tomatillo Chutney and Monterrey/Mushroom Quesadillas - makes 6 servings by mrsmooie

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 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 cup chutney near center of plate.
Overlap beef medallions on chutney.
Add quesadillas wedges.
Garnish with watercress.