Sunday, July 28, 2013

Q is for: Quesadillas with Cowboy Caviar & Steak

Ahhhhhh.... Q week. Not quite as challenging as X, but still quite the quandary.

I've done quinoa (twice), I've done quiches, I've even done an actual restaurant named Q. And yes, I've already done quesadillas.

But quesadillas can be done so many different ways, that I figure it's OK to do a different twist on them. Especially when it means sharing this delicious recipe for Cowboy Caviar.

If you remember from my July 4th post, Cowboy Caviar was on the menu for our celebration at Gig Harbor with my siiiiister and BIL's family. Sis makes this for pretty much any gathering, and sorta like my baked brie, it's a crowd pleaser that's always requested when she attends an event.

I was originally going to wait until I got back around to "C," but this is just too delicious and too perfect for summer BBQ's I just had to share. All you need is: chopped tomatoes, corn (I prefer freshly grilled), black beans, avocado, green onions and cilantro.

Top it off with a quick dressing made of lime juice, olive oil, garlic, cumin, salt & pepper, and you're done! So easy. Serve with tortilla chips for a tasty dip that will be gone in seconds. It's also delicious on burgers or grilled chicken.

To coincide with "Q," I decided it would also be fantastic sandwiched in between a toasty tortilla with melted cheese and some leftover grilled steak. To be "healthy" I went with whole wheat tortillas.

You know, because, when you are eating a giant tortilla filled with cheese and steak, a whole wheat tortilla is going to make a huge difference.... (uh huh).

(Pssssst.... these would also be great on the grill!) Enjoy!

Cowboy Caviar Quesadillas

by Jaymee Sire
Prep Time: 10 minutes

    For the Cowboy Caviar:
    • 2-3 ears fresh corn, cooked & kernels removed (grilling is best!)
    • 1 can black beans, drained & rinsed
    • 2-3 avocados, diced
    • 1 bunch cilantro, chopped
    • 2 tomatoes, chopped (or 1/2 container cherry tomatoes, quartered)
    • 2/3 cup chopped green onion
    • 1/4 cup fresh squeezed lime juice
    • 1/4 cup olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon cumin
    • salt & pepper, to taste
    For the Quesadillas:
    • Tortillas
    • Safflower oil (or other neutral oil with high smoke point)
    • Freshly grated pepper jack cheese
    • Cooked steak or chicken, sliced (optional)
    • Cowboy Caviar
    For Cowboy Caviar:
    1. In a medium bowl, combine corn, black beans, avocado, cilantro, tomatoes and green onion.
    2. Whisk together lime juice, olive oil, garlic, cumin, salt & pepper. Pour over vegetable mixture, gently tossing and allow to sit for 30 minutes. Serve with chips or over grilled meat or in a quesadilla (see below).

    For quesadillas:
    1. Brush one side of tortillas with safflower oil. Fill un-oiled side of tortilla in this order: freshly shredded cheese, steak or chicken (if using), a healthy helping of cowboy caviar, and more cheese.
    2. Heat heavy bottomed pan (cast iron is best) on stove over medium-high heat. Fold tortilla in half and grill on each side until lightly browned and cheese is melted. Carefully flip and repeat on other side.
    3. Cut into wedges and serve with more cowboy caviar. Enjoy!
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    1 comment:

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