With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

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Western Quesadilla

With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

Course Appetizer, Main Course

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 large onion sliced
• 8 ounces steak cooked and sliced
• 3/4 cup queso fresco cheese shredded
• 1/4 cup cheddar cheese shredded
• 3 Tablespoons barbecue sauce
• diced jalapeno optional
• 4 flour tortillas
• taco sauce

Instructions

• Heat a large non-stick skillet over medium high heat.
• Add about 1 tablespoon of vegetable oil. When oil begins to shimmer add onion and cook until tender and onion begins to brown, about 8 minutes.
• Add sliced steak, stir and cook for a few minutes until steak is hot.
• Add barbecue sauce and stir to coat.
• Spread some taco sauce on the flour tortillas.
• Divide the steak and onion mixture evenly over half of the tortilla, followed by the cheese. Top with the remaining tortilla.
• Heat a second skillet over medium high heat.
• When hot, place the quesadilla in the skillet to toast, turning only once.
• Remove from heat and allow to stand for a few minutes before cutting.

Serve

• Serve with diced jalapeno, sour cream, guacamole, or any of your favorite toppings.

Notes

I used a left over steak from the night before to make this dish. This recipe makes 2 large quesadilla’s or about 4 servings.  Add as much or as little of anything you like to make it your way.

The filet, also marketed as filet de bœuf, medallions, tenderloin, fillet steak, eye fillet, and filet mignon is the most tender cut of beef, however is also the most expensive. Many butchers label all types of tenderloin steaks “filet mignon”. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion) and biftek (cut from the large end known as the tête de filet). The shape of the true filet mignon can be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin as it is less expensive and much more presentable.

The filet has low levels of marbling, or intramuscular fat. Bacon is often wrapped around the cut to add flavor and to keep the meat from drying out during cooking. Traditional preparation calls for the filet to be seared on each side using intense heat for a short time and then transferred to a lower heat to finish. Filet is often served much rarer than other meats. Those preferring a more well-done steak can request a “butterflied” filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.

Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak.

Cooks Note: There are many different ways to season and cook steak. I prefer a minimalist approach allowing the true flavor of the beef to come through. The cooking time described is for rare. Plan 8 oz of filet per person.

To prepare Filet:

Start by tying kitchen twine around a filet that has been cut about 2″ thick. This holds the shape of the steak during the grilling process. Massage the filet on all sides with olive oil and sprinkle with salt and pepper. Allow the meat to stand at room temperature for about a half an hour, giving the filet time to reabsorb the juices that are forced out by the salt.

Heat the grill with the lid closed to its maximum temperature. Place the filet on the hottest part of the grill and cook for  3 to 4 minutes. Turn and grill again for the same time. To avoid sticking I do not move the meat once it is placed on the grill other that to turn it.

Allow the filet to rest for about 5 minutes after removing from the grill before serving.