Steak-And-Blue Cheese Quesadilla Salad
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Vinagrette
- 3 tablespoons vinaigrette (I use Dijon-Lemon Vinaigrette)
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon chopped fresh thyme (optional)
-
Quesadillas
- 1⁄2 lb boneless steak (tenderloin, etc.)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup red onion marmalade (such as Red Onion Marmalade)
- 1⁄2 cup crumbled blue cheese
- 4 (8 inch) fat free tortillas
- nonstick cooking spray
-
Salad ingredients
- 10 cups torn red leaf lettuce
- 1 cup vertically sliced red onion
- 2 large tomatoes, each cut into 8 wedges
-
Garnish
- 1⁄2 cup chipotle chili mayonnaise (I use Chipotle Mayonnaise)
- 1⁄2 cup pico de gallo (Pico De Gallo)
directions
- Heat grill.
-
To prepare vinaigrette:
- Combine first 5 ingredients; set aside.
-
To prepare the quesadillas:
- Sprinkle steak with salt and 1/4 teaspoon pepper.
- Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done.
- Let stand 5 minutes.
- Cut steak diagonally across grain into thin slices.
- Sprinkle 1/4 cup cheese evenly over each of 2 tortillas.
- Divide steak evenly over cheese; top with the remaining tortillas.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Cook quesadillas 4 minutes on each side or until golden brown.
- Remove the quesadillas from pan, and cut each into 8 wedges.
- In a large bowl, pour the vinaigrette over lettuce, onion, and tomato; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"