Adventures in the Kitchen recipe
1. Prepare the ancho chile paste: Wash the ancho chiles and soften in warm water to cover. Cut in half, stem, and seed. In a blender, combine the chiles with the remaining ingredients and puree.
2. Spread some of the paste over both sides of the steak and let marinate, refrigerated, at least 6 hours.
3. Prepare the salsa: In a small bowl, combine all the ingredients and season with salt and pepper. refrigerate, covered, until needed.
4. Prepare the sauce: In a blender, combine 3 tbsp sour cream, the cilantro and lime juice and blend until smooth. Pour into a small bowl and season with salt and pepper to taste. Refrigerate, covered, until needed. The sauce should thicken slightly as it sits; if not, stir in the remaining tbsp. of sour cream.
5. Preheat the oven to 450 degrees.
6. Prepare the quesadilla: Place the potato slices in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in an 8-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged in the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip the potatoes with a wide spatula and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
7. Grill or pan fry the steak to desired degree of doneness. Cut into 6 or 8 slices.
8. Spread a layer of greens down the center of each of 2 plates and top with the salsa. Arrange 3 or 4 slices of steak on the salsa and spoon some of the sour cream cilantro sauce over the steak. Place 2 quarters of the quesadilla on either side and garnish with sprigs of cilantro. Serve immediately.
** I love homemade tortillas, but do not like the commercial ones. So I decided to replace the tortillas with potato slices and I think the end result is even tastier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (648g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 912 | ||
Calories from Fat: 501 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 161.1mg | 50 % | |
Sodium 764.5mg | 26 % | |
Potassium 2099.4mg | 55 % | |
Total Carbohydrate 66.1g | 19 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 52.1g | ||
Protein 47.1g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 912
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