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    You are in: Home / Community Forums / Food Photos Forum / Steak Quesadillas with Spicy Chili Corn
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    Steak Quesadillas with Spicy Chili Corn

    SarasotaCook
    Tue Oct 08, 2013 9:42 pm
    Food.com Groupie
    Leftover Remake!

    Leftovers are a good thing!
    One half strip steak from Sun. My seasoning blend (celery, onions, mixed bell peppers - all frozen); the veggies sauteed until tender, then I added the steak to warm up. Top up a grilled flour tortilla with a Mexican blend cheese; and, smear of pesto on the tortilla. Grilled until melty and golden brown. Finished with salsa and sour cream.
    On the side. Sauteed corn, with the seasoning blend again, chili powder, cumin, and a jalapeno. Finished with a squeeze of lime and cilantro.

    And, all on the grill!







    Zurie
    Wed Oct 09, 2013 2:39 am
    Forum Host
    All good! All good! Looks like great, casual eating, this! Wish you lived next to me -- I'd help you scoff it! icon_wink.gif
    Debbwl
    Wed Oct 09, 2013 6:38 am
    Forum Host
    I want to eat photo number three but find number four by far the best.

    The four is a fantastic close up and the dark background really brings out the subtle color differences.
    SarasotaCook
    Wed Oct 09, 2013 9:29 am
    Food.com Groupie
    Thx guys!
    They did turn out really good; and easy too. Right on the grill - no clean up.

    Me, and my leftovers. But, a good way to stretch a little steak into dinner and lunch.
    I only ate 1 or 1/2 (I fold them over) for dinner with the corn; so, another is lunch today.
    AskCy
    Wed Oct 09, 2013 2:39 pm
    Food.com Groupie
    great photos for a difficult subject !... looks very tasty
    SarasotaCook
    Wed Oct 09, 2013 5:22 pm
    Food.com Groupie
    It is Steve ... I took many; and this was the best. Hard, but, an easy dinner. I love using quesadillas for leftovers. You can make any dinner out of just a few leftovers, which is what I love to do.

    But thx, I appreciate the comments. Now, I'm out of tortillas ... guess I got to pick up a few more. Great to have on hand in the freezer.
    Kathy at Food.com
    Wed Oct 09, 2013 8:29 pm
    Food.com Staff
    I was really happy to see your photos. I've been dithering about making/photographing Ham and Gouda Quesadillas, but was at a loss how to make it look interesting. You've given me some good ideas, especially that little bit of parsley. I'll never get the great grill marks you did, but thanks for the inspiration. icon_biggrin.gif
    SarasotaCook
    Thu Oct 10, 2013 12:12 am
    Food.com Groupie
    Kathy at Food.com wrote:
    I was really happy to see your photos. I've been dithering about making/photographing Ham and Gouda Quesadillas, but was at a loss how to make it look interesting. You've given me some good ideas, especially that little bit of parsley. I'll never get the great grill marks you did, but thanks for the inspiration. icon_biggrin.gif

    I always have a hard time with them Kathy. Because it is so hard to see the inside; yet, they are so good. I did mine on the grill outside; but, FL, I grill everything. I think trying to stack them up helps, but ... yes, always hard to take photos of. And, I am NOT a food photographer, so, even harder for me.

    I look forward to seeing yours. Ham and gouda sounds delish. The one thing nice with a quesadilla ... you can really make them with anything.

    One note ... a friend of mine who does take food photos gave me this tip, but, I always forget when I take my own photos.
    But, she adds a small cherry or grape tomato under flat items, such as tacos, quesadillas, sandwiches, etc, to give them lift or a little angle to take pics ... Now, only if I would remember that when I take my pics. But that is her tip.
    Kathy at Food.com
    Thu Oct 10, 2013 1:44 am
    Food.com Staff
    I think you still got the angle even without a cherry tomato. Angling one quesadilla across the other achieves that. The corn and sour cream to the side make the photo interesting. It's hard because you want to show the grilled tortilla side and the stuffed inside -- the filling is so narrow it's not easy to do, but you made it work.
    SarasotaCook
    Thu Oct 10, 2013 9:16 am
    Food.com Groupie
    They are hard, and thank you. If I wasn't so hungry and impatient ... I would probably set it up and really stage it more. But, I just want to eat!! rotfl.gif
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