My favorite food holiday by far is Cinco de Mayo!  This holiday celebrates the Mexican culture and heritage with festivals and parades but mostly with great Mexican food.  While I don’t need an excuse to eat Mexican, I always look forward to making something special to celebrate the day.  I’m making quesadillas filled with marinated steak, thin sliced potatoes and poblano chiles.  It’s Muy Bueno!  Paired with guacamole and salsa makes this quesadilla a party for your taste buds!  Happy Cinco de Mayo all!


Seasoning the steak is essential.  Some salt, paprika, ancho chili pepper, cayenne, coriander, onion and garlic powder makes an excellent spice mix.


Mix them together.


Thinly slice a skirt steak, about 3/4 pound.


Sprinkle the steak with all of the seasoning and spritz with the juice of half a lime.  I’m going to sit that aside in the fridge to marinate while I get the potatoes going.


One large potato sliced thin will yield enough slices to make 6 quesadillas.


I like to microwave the potato slices a couple minutes first.  Just drizzle olive oil over them and toss before microwaving.  This allows them to cook up quick and crisp.


Heat a skillet to medium high heat with 2 – 3 tablespoons of olive oil.  Fry the potato slices (in batches) a couple minutes on each side.  They should be lightly browned and crisp.  After each batch add a drizzle of olive oil before add the next slices.


Set them aside on a plate lined with a paper towel.  Time to get started on the steak.


Drizzle a bit of olive oil on a Comal or cast iron griddle at medium high heat.  Cook in batches, laying the strips of steak in a single layer.  They will quickly brown in a minute or two.  Turn the meat over to cook an additional minute or two.  Add additional olive oil to the pan before the next batch.


Looking good!


Time to put these together.  Start with two (10 inch) tortillas.  Spread a layer of grated cheese over one tortilla.  I used Monterey Jack but you can use whatever you like.  Pepper Jack is good or cheddar or any melting Mexican cheese.


Next layer, potato slices. . .


Steak . . .


Roasted chopped poblano chiles . . .


Another layer of grated cheese . . .


Top with the second tortilla.  Lay on a heated cast iron griddle or skillet.  Start on medium heat, it will heat slower and melt your cheese.


The quesadilla will brown and cheese begin to melt after just a minute or two.  Flip to brown the other side and cook an additional minute or two.


Slice quesadilla with a pizza cutter and serve with Guacamole and Chile de Arbol Salsa with Roasted Corn.


Steak, Potato and Poblano Quesadilla

Steak Seasoning:
1/2 teaspoon Paprika
1/2 teaspoon Ancho Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Coriander
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Salt

3/4 pound Skirt Steak, sliced thin
1/2 Lime
1 large Potato, thinly sliced
2 Poblano Chiles, roasted, peeled, seeded and chopped
8 ounces Monterey Jack Cheese, grated  (or other melting cheese)
12 (10 inch) Flour Tortillas
Chile de Arbol Salsa with Roasted Corn

Combine steak seasonings together in a small bowl.  Sprinkle the seasoning over the sliced steak and spritz with lime juice.  Marinate in the refrigerator for at least 30 minutes.

Thinly slice the potato and place in a microwave safe bowl.  Drizzle with olive oil and microwave on high for 2 minutes.  Heat a skillet over medium high heat, drizzle olive oil and place one layer of potato slices to brown.  After a minute or two, turn the slices over to cook on the other side.  Set them on a plate lined with a paper towel while frying the remaining potato slices.

Heat a Comal or cast iron skillet to medium high heat.  Drizzle olive oil and place steak strips on the pan, single layer.  As they sear and brown, turn them over to cook the other side.  They will cook quickly, about 1 – 2 minutes on each side.  Set on a plate while cooking the next batch.

Put the quesadillas together with 2 flour tortillas.  Take one tortilla and spread a layer of grated cheese, followed by a layer of potato slices, steak strips, chopped poblano pepper and another layer of cheese.  Top with the other tortilla and lay on a flat cast iron griddle or skillet heated to medium.  When the cheese begins to melt and the bottom tortilla browns, turn over to cook the other side, approximately 2 – 3 minutes.  Continue building the remaining quesadillas and browning.

Cut quesadillas into quarters and serve with guacamole and salsa.

Makes 6 (10 inch) Quesadillas