Grilled Rib Eyes With Quesadillas Recipe

Name: Grilled Rib Eyes With Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; ¼ cup honey; 1 (7 ounce) can chipotle chiles in adobo, drained and wiped clean; 4 rib eye steaks, trimmed of excess fat; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon olive oil; 1 sweet onion, halved and thinly sliced; 24 inches flour tortillas; ½ cup shredded jalapeno jack cheese; ¼ cup crumbled blue cheese; 4 teaspoons olive oil

Servings: persons

½ cup olive oil
¼ cup honey
1 (7 ounce) can chipotle chiles in adobo, drained and wiped clean
4 rib eye steaks, trimmed of excess fat
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 sweet onion, halved and thinly sliced
24 inches flour tortillas
½ cup shredded jalapeno jack cheese
¼ cup crumbled blue cheese
4 teaspoons olive oil

1
Marinade: In blender, puree marinade ingredients, except steaks and salt and pepper.
2
Combine marinade and steaks in zip lock bag.
3
Seal; marinate in refrigerator overnight.
4
Onions: In large skillet, heat oil over medium-high heat.
5
Add onion and saute 5 minutes.
6
Reduce heat to medium-low.
7
Cook onion, stirring frequently, about 25 minutes, until caramel color.
8
Transfer to small bowl and set aside.
9
Remove steaks from marinade.
10
Discard leftover marinade.
11
Season steaks with salt and pepper and grill to desired doneness.
12
Quesadillas: Place 2 tortillas on work surface.
13
Scatter with blue cheese, jack cheese, and caramelized onions.
14
Top each with a remaining tortilla.
15
In small skillet, heat 1 teaspoon oil over medium-high heat.
16
Add 1 quesadilla, cook 1 1/2 minutes per side.
17
Add 1 teaspoon oil to skillet when turning.
18
Cook until crisp.
19
Cook remaining quesadillas the same way.
20
To serve: Place steaks on plates.
21
Serve 2 quesadilla wedges with each steak.

2939

kcal

Calories

Fat

471

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup olive oil, ¼ cup honey, 1 (7 ounce) can chipotle chiles in adobo, drained and wiped clean, 4 rib eye steaks, trimmed of excess fat, and more.

Yes, Grilled Rib Eyes With Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib Eyes With Quesadillas

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