Want to celebrate Cinco de Mayo by stuffing yourself silly with some really good Mexican food? I know I do! Can't decide between fajitas with grilled peppers and onions and a big cheesy steak quesadilla? How about having both? Who said you couldn't have your cake and eat it too?
Grilled tri colored peppers, onions, corn on the cob and spicy carne asada are stuffed into a big tortilla with loads of cheese then thrown on the grill again to get warm and crispy. Call all of your friends, this party is just getting started. Perfect for a beautiful day by the pool or on the patio. Serve these stuffed quesadillas with a tomato, avocado and grilled sweet corn relish and an ice cold orange soda.
Of course you'll need a big bowl of home made fried ice cream for dessert right? I gotcha covered. Check back here in a couple of days for a simple tutorial on how to make perfect Mexican Restaurant Fried Ice Cream at home!
We eat Mexican food several times a week here seeing as it's one of our favorite foods. Both my husband and I have lived in southern Arizona our entire lives and grew up surrounded with really good Mexican foods and flavors. Cayenne chile powder is in a salt shaker on the table instead of black pepper and I remember when I was little my mom put it in everything from peanut butter to spaghetti and cottage cheese & pineapple.
Carne Asada is a thin cut of beef, usually skirt steak or flank steak and is marinated in chile powder, cumin, salt and lime juice overnight for tons of flavor. We can find it at every store here in Phoenix or at the carniceria's which are scattered all over the valley. If you can't find a pre-marinated one just pick up a flank or skirt steak sprinkle it generously with chile powder, cumin and salt and some lime juice. Let it sit flat in a zip lock bag overnight int the fridge.
You'll want to sear the marinated steak over pretty high heat on your grill to get a slight charred flavor. Slice it up and serve it with tortillas or in these quesadillas with fresh pico de gallo or this grilled corn, tomato and avocado relish.
We usually serve Spanish Rice and Cumin Black Beans alongside our quesadillas.
TIME 20 MINUTES SERVES 6
You Will Need
6 large tortillas
2 1/2 pounds Carne Asada (or skirt steak)
Vegetable oil to brush on grill
1 each, Red, Yellow and Green Bell Pepper
1 large yellow onion, sliced
12 ounces of Jack Cheese
2 Jalepeno peppers, seeded and sliced (optional, for extra heat)
For the Grilled Corn Salsa
2 ears of corn, shucked
2 semi-firm avocados, chopped
1 pint of grape or cherry tomatoes, sliced in half
1/2 cup diced purple onion
small handful of cilantro, chopped
juice of 2-3 limes
2 teaspoons extra virgin olive oil
salt to taste
Turn your grill on to high and let the flames clean the grills. Brush them clean. Meanwhile, chop all your veggies for the salsa except for the corn. Toss them in a bowl with the lime juice and salt, cover and set aside.
Chop your peppers and onion for the fajitas and put in a deep plate to bring out to the grill along with the shucked corn on the cob. I don't brush my corn with butter or oil as I like the charred, sweet taste in my salsa.
Turn the heat down a bit on the grill to medium- high. Carefully, using a long grill brush, brush one side of the grill with the oil. Put the corn cobs and sliced peppers and onions in a grill basked on the other side and grill for 5-6 minutes. Turn the corn over and toss the peppers and onions with a spatula.
Place the carne asada on the other side of the grill, the oiled side. Cook for just 3 minutes, flip over and cook 2-3 minutes more. Remove the steak from the grill, loosely cover with foil and let it sit for a couple of minutes before slicing it thinly.
Remove the corn and peppers from the grill, let cool for a couple of minutes while you prepare the quesadillas. Slice the kernels off of the cob. Toss them in with the tomatoes, onion, avocados and cilantro.
Place a handful of cheese on each tortilla spreading it out evenly over the entire thing. Place sliced carne asada, peppers and onions on one half of the tortillas. Lay the tortillas flat on the grill and then flip them in half using a spatula after about 3 minutes when the cheese has melted and the tortillas are golden brown and crispy.
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Authentic Spanish Rice Recipe
Loaded Veggie Burrito Bowl w Yellow Rice
HAPPY CINCO de MAYO!
What are you planning on making this weekend?