Steak Azteca w/Tomatillo Chutney and Monterrey/Mushroom Quesadillas - makes 6 servings from Mrsmooie's Recipes
Source: Meals For You
Tags: Main Dish

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.
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