The steak quesadillas at Westwood At The Crossing are legendary…and recently one of my good friends challenged me to make one as good as theirs. This was my first attempt at this particular recipe (aided in great part by a silent partner who’s name will not appear in this post – you know who you are) and with the exception of a bit too much heat exposure in the #12 cast iron skillet, I’d say it came out pretty well…
I started out with some tasty steak meat marinated in lemon juice with a nice salt & pepper rub, then pan-seared in the cast iron skillet. While the meat was searing to perfection, green peppers and onions, both farm-fresh and procured from Under The Pines Farmers Market were sauteed with “quesadilla” spices – this mixture will remain a secret, but let me tell you, the flavor layers were deep and wide on this one.
The next step involved a bit of building – oiling up the huge tortillas, slicing the rested beef, then layering veggies, beef and lots of lovely Monterey Jack cheese between the two tortillas. The cast iron pans I use are Griswold from the 30’s/40’s – definitely vintage cookware, but the perfect tools to create this tasty homemade quesadilla.
This dish admittedly did not come out as good as my “benchmark” from the Westwood, but with a bit more experimentation I’m convinced that Chef Snausy will be able to make a more noble attempt – stay tuned!