Steak and Spinach Quesadilla with Provolone
Ingredients
- 1 tsp. of extra virgin olive oil
- 2 oz. leftover flank steak (or whatever you've got on hand)
- A big handful of spinach
- 1- 6inch, whole grain tortilla
- 1 slice part-skim provolone cheese
Instructions
- Heat oil in a
12 inch skillet. Add steak and heat until just heated through. Toss
in the spinach and cook until wilted. Remove steak and spinach from the
pan. Place one tortilla in the pan and heat through. Flip the tortilla
and place half a slice of cheese on one half of the tortilla.
- Layer the steak and the spinach over the cheese and then place
another half slice of cheese on top. Fold the tortilla onto itself to
create a half moon. Place a tea kettle or another heavy pot on top of
the tortilla to press it down for about 30 seconds. Flip the quesadilla
and do the same thing on the other side.
- Remove quesadilla from the pan and allow to cool bait before slicing
in half. Enjoy with some plain Greek yogurt and spicy garlic sauce.
Instructions for the plain Greek yogurt and spicy garlic sauce? (please)
RépondreSupprimerthis how to make Greek yogurt:
RépondreSupprimerIngredients:
1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized)
2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
2 tablespoons of full fat milk (same type)
Preparation:
Start with all ingredients at room temperature.
Heat the milk just to the boiling point and pour into a non-metal container.
Let cool to lukewarm (100-105F). A skin will form on top.
Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
Carefully drain any excess liquid.
Refrigerate for 4 hours before using.
Store in the refrigerator and use within 4-5 days.
Don't forget to save a small amount to make the next batch!
and this is how you can make Spicy Garlic Sauce :
RépondreSupprimerIngredients
2 tbsp garlic, minced
1 tsp kosher salt
1/2 cup white vinegar
1/2 cup water
1 tbsp chili garlic Sauce (found in many Asian supermarkets)
1 tsp granulated garlic
1 tsp cayenne pepper
1.5 tbsp Mayo (to give it some body) **optional**
instructions
In a small sauce pan, combine the first 4 ingredients and bring to a boil.
Once at a boil, reduce heat to simmer and simmer mixture until thickened to an ALMOST syrupy consistency or nappe.
Remove from heat and mix in remaining 4 ingredients.