Steak or Chicken Quesadillas

Complete Recipes Listing

(recipe courtesy Wolfgang Puck for The Ellen DeGeneres Show)

Yield: Serves 4 to 8

4 flour tortillas, each 12 inches (30 cm) in diameter
3/4 cup (180 ml) shredded Cheddar cheese
8 ounces (250 g) sirloin steak, grilled or broiled to desired doneness and thinly sliced
1/4 cup (60 ml) prepared tomato salsa, drained of excess liquid, plus more for serving
Vegetable oil, for cooking
Cilantro sprigs, for garnish

Lay 2 of the flour tortillas flat on a work surface. Evenly spread 1/4 cup (60 ml) of the cheese on each tortilla. Divide the steak slices evenly between the 2 tortillas. Sprinkle the 1/4 cup (60 ml) of salsa over the steak and top with the remaining cheese. Place another tortilla on top, and press down firmly with your hands to seal.

Heat a saute pan large enough to hold one of the layered tortillas over high heat. Add just enough oil to coat the bottom of the pan and reduce the heat to medium. Carefully transfer one of the quesadillas to the pan and cook until its underside is golden brown.

Carefully slide the quesadilla onto a dinner plate. Invert another plate over it, hold them securely together, and flip them to leave the quesadilla browned side up. Then slide it back into the hot pan to cook until its other side is golden brown. Repeat the cooking process with the remaining quesadilla.

Let each cooked quesadilla cool. Then, with a long, sharp knife, cut it crosswise repeatedly to form 8 or 10 wedges. Transfer to a serving platter and garnish with more salsa and cilantro sprigs. Serve immediately.