"This recipe comes from the Washington, DC, restaurant, DC Coast."
Marinade and Steaks
1 (7 ounce) cans
chipotle chiles in adobo, drained and wiped clean
rib eye steaks, trimmed of excess fat
sweet onion, halved and thinly sliced
shredded jalapeno jack cheese
crumbled blue cheese
Marinade: In blender, puree marinade ingredients, except steaks and salt and pepper. Combine marinade and steaks in zip lock bag. Seal; marinate in refrigerator overnight.
Onions: In large skillet, heat oil over medium-high heat. Add onion and saute 5 minutes. Reduce heat to medium-low. Cook onion, stirring frequently, about 25 minutes, until caramel color. Transfer to small bowl and set aside.
Remove steaks from marinade. Discard leftover marinade.
Season steaks with salt and pepper and grill to desired doneness.
Quesadillas: Place 2 tortillas on work surface. Scatter with blue cheese, jack cheese, and caramelized onions. Top each with a remaining tortilla.
In small skillet, heat 1 teaspoon oil over medium-high heat. Add 1 quesadilla, cook 1 1/2 minutes per side. Add 1 teaspoon oil to skillet when turning. Cook until crisp. Cook remaining quesadillas the same way.
To serve: Place steaks on plates. Serve 2 quesadilla wedges with each steak.
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Grilled Rib Eyes With Quesadillas (cont.)