Rib-Eye and Anaheim Chile Quesadilla Recipe

Name: Rib-Eye and Anaheim Chile Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Anaheim Chile Vinaigrette; 3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped; 2 poblanos, roasted and roughly chopped; 4 cloves roasted garlic, peeled; 3 tablespoons red wine vinegar; 3 tablespoons fresh lime juice; 3 tablespoons water; 1 tablespoon honey, or more if needed; Salt and freshly ground black pepper; 3/4 cup canola oil; 1/4 cup freshly chopped parsley leaves; 12 (6-inch) flour tortillas; 1 1/2 cups grated Monterey Jack cheese; 1 cup cabrales; Marinated rib-eye slices, leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and; Fresh Oregano recipe; 8 ounces soft goat cheese, crumbled; 1 red bell pepper, roasted and sliced; 1 Anaheim pepper, roasted and julienned; 3 green onions, thinly sliced; Salt and freshly ground black pepper; 1/4 cup grated Parmesan; 1 teaspoon ancho chili powder; Canola oil; Cilantro leaves, for garnish

Servings: persons

Anaheim Chile Vinaigrette
3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped
2 poblanos, roasted and roughly chopped
4 cloves roasted garlic, peeled
3 tablespoons red wine vinegar
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon honey, or more if needed
Salt and freshly ground black pepper
3/4 cup canola oil
1/4 cup freshly chopped parsley leaves
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese
1 cup cabrales
Marinated rib-eye slices, leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and
Fresh Oregano recipe
8 ounces soft goat cheese, crumbled
1 red bell pepper, roasted and sliced
1 Anaheim pepper, roasted and julienned
3 green onions, thinly sliced
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 teaspoon ancho chili powder
Canola oil
Cilantro leaves, for garnish

1
Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.
2
With the motor running, slowly add the oil until emulsified.
3
Add the parsley and blend 5 seconds longer.
4
(There should be flecks of the parsley in the vinaigrette.)
5
For the quesadilla:
6
Preheat the grill to medium heat.
7
Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order).
8
Season with salt and pepper, to taste, and sprinkle with Parmesan.
9
Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas.
10
Combine ancho chili powder and canola oil, and brush the tops of the tortillas.
11
Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes.
12
Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.
13
Remove from the grill to a cutting board.
14
Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves.
15
Transfer to a serving platter and serve.

1987

kcal

Calories

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: Anaheim Chile Vinaigrette, 3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped, 2 poblanos, roasted and roughly chopped, 4 cloves roasted garlic, peeled, and more.

Yes, Rib-Eye and Anaheim Chile Quesadilla falls under the Soups & Stews 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.

That's it — enjoy your meal!

Rib-Eye and Anaheim Chile Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions