Open Recipe: Carne asada quesedillas

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Yield: 8.00 Each

Recipe Description

There always seems to be something missing when I eat a quesedilla north of the border. After a good amount of experimentation I found that it was the fresh tortillas were the difference. Making them fresh does take a little bit of time but it is less than the amount of time it takes to go to the store, wait in line, etc.

Ingredients

Method & Notes

1. Season the chuck with the ancho chile powder and kosher salt.
2. Sear the meat in a large cast iron pan.
3. Slice the meat and reserve.
4. Make a full batch of the tortilla dough.
5. Cut the dough into 8 pieces, then roll out as thin as you can.
6. Cook the tortilla in the cast iron pan on one side until it is bubbly and starts to brown.
7. Flip it over and put some of the cheese and meat on one side of it. Fold the quesedilla in half.
8. Continue to cook, flipping as necessary.

About Mexican cheese

Most Mexican recipes north of the border call for Monterey Jack cheese. This is a suitable substitute, but if at all possible use Queso Oaxaca or Queso Ranchero. If not possible you can add a little sharp cheddar or fontina to the Jack to give it a bit more bite.

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