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1.
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Season and grill steak according to your preferred method and preferred level of done.
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Allow it to rest for a few minutes then thinly slice it.
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Then cut into small bite-sized pieces.
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Set aside.
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2.
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For the relish, use scissors and snip cilantro into a medium bowl.
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Add diced tomatoes and stir together.
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Heat oil in a skillet over medium heat.
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Drain corn and fry it in the oil for 5 minutes.
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Remove from heat.
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3.
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Stir corn into the tomato and cilantro mixture, season with salt and pepper to taste, cover to keep warm until serving time.
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4.
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On medium heat in a large electric skillet, or in a pan your stove top, melt 1 tablespoon of butter.
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5.
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Spread creamy goat cheese onto a wheat tortilla, top with Mexican cheese, steak pieces and more Mexican cheese to help hold tortillas together.
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Cover with 1 white tortilla.
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Add the quesadilla into the skillet and brown in the butter on both sides, until both sides are browned to your liking.
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6.
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Repeat with remaining white and wheat tortillas and filling, adding butter to the skillet as necessary.
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7.
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Cut quesadillas into 4 wedges and top with a generous amount of corn and tomato relish.
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8.
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Enjoy!
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Recipe adapted from Picky Palate.
