Roasted Garlic and Skirt Steak Quesadillas
Serves: serves 6
1 tablespoon plus 1 teaspoon olive oil
2 large heads garlic
3 flour tortillas, recipe follows
1 cup sliced skirt steak, recipe follows, slightly warmed, or at room temperature
6 tablespoons grated Jack cheese
Green Chile Paste, recipe follows
Preheat oven to 325 degrees. Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool. Reduce the oven temperature to 300 degrees. When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins. Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the sliced skirt steak in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil. Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.
ChefNote: Chef Mike always puts a good dollop of the Chile Paste on the skirt steak before folding the tortilla and toasting. Recipes performed outdoors in the large Gazebo on 6/12/05 at the American Institute of Wine and Food (Atlanta Chapter) Annual Picnic by Chef Mike and Kevin (the Fatman) Jenkins.