I'm a former teacher and current stay at home mom with an insane passion for food. I love cooking (and eating) good, satisfying food, prepared simply with fresh ingredients. I've been known to talk to my food as I cook it, and I despise those little stickers they put on produce.
As a baby gourmand, I grew up around people who cooked. So I never questioned my ablity to cook, I just did it. With a 1973 set of Better Homes & Gardens cookbooks as my guide, I began experimenting and creating.
I eventually found myself enrolled at the French Culinary Institute in NYC in a program geared towards "serious amateurs". I spent 10 hours a week in my chef's uniform, chopping, mixing, sautéing, and braising. My experience at the institute armed me with a repertoire of skills that impacts the way I approach everything in the kitchen.
Now with a husband, a big dog, and three kids later, I'm sharing my culinary skills with the world.
Remember when I told you to put the rest of that pureed chipotle in the freezer? You did that, right? Excellent! It’s time to take it out to defrost, because we’re making Chipotle Steak Quesadillas! No worries if you don’t have any pureed chipotle peppers hanging out in your freezer. Just pick up a can of chipotles in adobo (probably in the International section of your grocery store) and you’ll be ready to go. Rinse the chipotles, or not, and puree them in a blender or food processor. Store the unused pureed chipotle in your freezer. It’s great in dressings and marinades or as part of a chipotle butter.
This is a super simple, yet incredibly satisfying meal! It requires very little in terms of ingredients and cooks fast. In the quesadillas, we’re using juicy skirt steak, seasoned with chipotle pepper, and held together with melty pepperjack cheese. Skirt steak is generally known for being one of the toughest cuts of steak, but I’ve honestly never encountered a tough skirt steak. When cooked quickly at high heat and cut against the grain, they are incredibly flavorful and practically fall apart. Good substitutes for skirt steak would be flank or hanger steak. On the side, we’re having a salad of sweet corn, avocado, red bell pepper and a bit of jalapeno pepper. This bright, refreshing salad is a cool balance to the heat of the quesadillas.
Chipotle Steak Quesadillas