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Nutrition Facts
Serving Size 1 (591g) Recipe makes 4 servings
Calories 1011
Calories from Fat 550		(54%)
Amount Per Serving		%DV
	Total Fat 61.1g	94%
	Saturated Fat 22.5g	112%
	Monounsaturated Fat 29.8g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 143mg		47%
Sodium 809mg		33%
Potassium 1170mg		33%
Total Carbohydrate 46.8g		15%
	Dietary Fiber 4.0g	15%
	Sugars 11.6g
Protein 68.3g		136%
detailed view... how is this calculated?

Steak Quesadillas With Hot Peach Salsa

Recipe #314694 | 55 min | 35 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: Boomette
Jul 19, 2008

A recipe from Rachael Ray that can be done on the bbq.

SERVES 4 (change servings and units)

Ingredients

4 peaches, peeled and finely chopped
1 red onion, finely chopped
1 jalapeno chile, seeded and finely chopped
1/4 cup cilantro, chopped
1/2 cup fresh lime juice
2 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
1 (2 lb) flank steaks
salt and pepper
8 flour tortillas
2 cups monterey jack cheese, shredded
sour cream, for serving

Directions

1
In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
2
In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
3
Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
4
Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
5
Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.

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Featured Reviews for This Recipe

From: loof

On Feb 26, 2010

Great quesadilla recipe! I left out the onions and used Sugared Jalapenos for the jalapeno, and I thought that was perfect with the peaches and lime. I enjoyed this with the steak but think it would be even better with chicken. Thanks for posting this recipe! Made for the Top Favorites of 2009 event

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From: 2hot2handle

On Sep 12, 2009

Wow! My DH took one bite and said, "Oh, this is good!" I followed the directions exactly, and the only change I would make next time is to salt and pepper the steak before grilling. Thanks for sharing this superb recipe!

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From: mickeydownunder

On May 14, 2009

Have the steaks marinating as we speak, TRUE! Sounds like yummy flavours combined in a GREAT recipe too! Look forward to when I make for me, Seems like a unique recipe!

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From: Andi of Longmeadow Farm

On Aug 15, 2008

A wonderful tribute to the quesadilla, in this more then great tasting treat with the salsa. I have fresh peaches on the tree, so these were included in the easy to put together salsa. I halved the recipe, and did reduce the amount of olive oil to 1 tablespoon, 2 peaches, and 1 tablespoon of lime juice. This made more the enough salsa, and the taste was sensational. I had on thinly sliced top round steak, (I froze it and shaved slices off) and marinated them for about 1 hour. I quickly saute'd them up in a non-stick skillet. I added a bit onion then put on the tortilla, dividing the steak/cheese/onion. I warmed these up and added salsa to top. This was extraordinary, and yummy too! Thanks for posting this, Boomette!

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