Ingredients
- 24 each 10" Heat Pressed Flour Tortilla (10420)
- As needed Espelette Rub see related recipe
- 3 1/2 lb. Flat Iron Steak
- 3 3/4 lb. Queso Fresco, crumbles
- 1 1/2 lb. Cherry Tomatoes, slightly charred
- 3/4 cup Fresh Parsley, chopped
- 3 cup Espelette Crema see related recipe
Directions
- Season flat iron steaks generously with Espelette Rub and grill or pan sear until desired doneness. Reserve hot for service.
- To assemble one quesadilla, on a 10” Mission® Pressed Tortilla, layer 2 ½ oz. of queso fresco crumbles, 2 oz. of cherry tomatoes, 4 oz. of grilled steak, 1 tbsp. of parsley and an additional 2 ½ oz. of queso fresco crumbles. Top with a second tortilla and griddle or press until cheese has melted.
- Cut the prepared quesadilla into quarters and serve with a 2 oz. portion of Espelette Crema on the side for dipping.
Ingredients- 1/2 cup + 2 Tbsp Espelette Pepper
- 3 Tbsp. + 1 Tsp Smoked Salt
- 1 Tbsp. + 2 Tsp Onion Powder
- 1 Tbsp. + 2 Tsp Garlic Powder
Directions
- Add all ingredients together and mix until combined.
Ingredients- 3 cup Crema, prepared
- 3 oz. Espelette Rub
Directions
- In a mixing bowl, add ingredients and mix until uniform. Reserve refrigerated until use.
