Friday is my favorite day of the week! It is the last day of the work week and my pay day! I used to despise cooking on Friday nights. It felt like I was a free woman being forced to slave away in the kitchen. Thankfully I have recently left this mindset behind me and LOVE cooking on Fridays. It’s wonderful to spend Friday night with J eating a wonderful meal, enjoying a few drinks, and knowing I can sleep in the next day. Not that I am ever able to sleep in on weekends. My body just doesn’t allow it.
For this particular Friday I will be making a version of this wonderful recipe from Picky Palate. If you’ve never had goat cheese I highly recommend giving it a try. I never thought I would enjoy goat cheese, but one bite and I was sold. I actually try to buy the goat cheese version of every cheese if I can. One of my particular favorites is goat cheese feta. It doesn’t have as much bite as regular feta, making a great salad topper.
Steak and Goat Cheese Quesadillas With Fiesta Relish
1.5 lbs Beef steak (I used chuck shoulder, 3 steaks)
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
2 cloves finely chopped garlic
1 tsp dried parsley
3/4-1 cup red wine (enough to cover steaks completely)
1.5 – 2 cup water or low-sodium broth (again, enough to cover steaks completely)
1 tbs extra virgin olive oil
8 oz corn kernels (fresh, canned or frozen)
1 cup grape tomatoes, quartered
1/4 cup fresh cilantro leaves, finely chopped
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
1 tbs hot sauce (optional) I prefer Cholula
8-10 8 inch flour tortillas
2-3 tbs canola or safflower oil (I have a spray bottle I fill with oil that sprays on like non-stick spray)
8 oz Goat Cheese, crumbled (shredded monterey jack can be substituted)
1. Cook steaks in the crockpot on low for 6 hours. Pour wine and water in bottom. Season with salt, pepper, garlic and parsley. Continue adding wine and water until steaks are completely covered at a 1:2 ratio. After cooked, cut the steaks into bite size pieces.
2. To make fiesta relish, heat olive oil in a small saucepan over medium heat. Add corn kernels, tomatoes, cilantro, hot sauce, salt and pepper. Cook for 5 minutes, until warm and fragrant.
3. Spray oil onto one side of tortilla. Place oiled side down onto a large skillet over medium heat. Sprinkle one side of tortilla with goat cheese and a few pieces of steak on top. With a spatula, fold tortilla in half and cook each side until browned and crisp. Lightly salt top of quesadilla. Transfer to a plate and top with spoonfuls of Fiesta Relish. Continue making quesadillas until you have enough for dinner and plenty for leftovers. About 8-10 quesadillas.
I did use canned corn for this recipe (we bought a case from Costco awhile back and I’m dying to get rid of it), but would have preferred fresh grilled or boiled kernels. Unfortunately I didn’t have any broth on hand so I ended up using water. I also made the relish recipe in the morning when putting the steaks in the crock pot. I refrigerated it for the day and reheated as I made the quesadillas. I think the salsa came out tasting better because it had time to marinate in the fridge, however I did chop up more fresh cilantro because the marinated pieces were soggy. If I were to do the salsa over I would still make it in the morning without the cilantro and add when you’re ready to serve.
Needless to say we enjoyed every bite! I have plenty of leftovers for lunch/dinner over the weekend. Which I have to say is my favorite part about making dinner on Friday night. We used to eat out a lot on the weekends due to lack of food in the fridge. Lately this has not been a problem. J also made us some tasty accompanying cocktails. I will make sure and post cocktails recipes in future posts. I hope everyone has a wonderfully tasty weekend!