Easy Steak Verde Quesadillas
Yellow Rice with Corn and Blue Corn Tortilla Chips
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Ingredients
- 1 (16-oz) jar salsa verde
- 1 cup fresh cilantro leaves
- 1½ lb flank steak
- 1 Tbsp olive oil
- 6 burrito flour tortillas
- 1 (8-oz) pkg shredded Cheddar Jack cheese
- 3 Tbsp butter, divided
- ½ cup sour cream
Instructions
- Process salsa verde and cilantro in a blender until smooth.
- Meanwhile, thinly slice steak across the grain. Cook steak slices in hot oil in a large nonstick skillet over medium-high heat until just beginning to brown. Add ¾ cup salsa verde mixture to skillet, and cook until thickened and steak is done.
- Top one side of each tortilla with steak mixture; sprinkle with cheese. Fold tortillas in half. Wipe skillet clean.
- Melt 1 Tbsp butter in a large nonstick skillet over medium heat; add 2 quesadillas to skillet. Cook 4 minutes per side or until golden brown; repeat twice with remaining butter and quesadillas. Serve with sour cream and remaining salsa verde mixture, for dipping.
Side Dish Ingredients
- 1 (7-oz) box yellow rice mix
- 1 (14.75-oz) can roasted corn
- ½ (8-oz) pkg blue corn tortilla chips
- ½ (16-oz) container refrigerated salsa
Side Dish Instructions
- Prepare rice according to package directions; spoon into a large bowl.
- Heat corn according to package directions. Add to rice; toss.
- Serve chips and salsa on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
649
|
272
|
921
|
| Fat (g) | 34 | 6 | 40 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 43 | 49 | 92 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 1102 | 739 | 1841 |
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