Steak and Goat Cheese Quesadillas With Corn and Tomato Relish

Good Thursday! Welcome to my new friends, it’s great to have you! Getting so excited to have my Mom/Dad and little bro over this weekend for a surprise visit. My boys have no idea they are coming, so I can’t wait for their reaction!

Boy do I have a great Labor Day recipe for you, this colorful quesadilla makes a great appetizer or dinner. I enjoyed one for lunch and dinner a couple days ago and was a very happy girl. This is a simple meal with very few ingredients that produces huge flavor. It’s a win win recipe if you ask me! A huge thanks to the folks at Il De France Cheese for sending me the beautiful goat cheese.

I am a huge goat cheese fan, but if you are not, do not fret just replace it with some good Tillamook shredded Cheddar and you’ll be loving this! That’s what I did with the boys quesadillas, for they are not quite at the goat cheese phase. Someday! Hope you all enjoy.

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Steak and Goat Cheese Quesadillas With Corn and Tomato Relish

4 Steak cuts of choice, grilled or cooked in crockpot (I cooked all 4 in crockpot on low for about 6 hours, it was really good)

1/2 teaspoon salt

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon Lawry’s Garlic Salt with Parsley

Corn Relish

1 Tablespoon extra virgin olive oil

4 ears fresh corn, kernels removed

1 Cup grape tomatoes, quartered

1/4 Cup fresh cilantro leaves, finely chopped

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

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8 inch flour tortillas

2-3 Tablespoons softened butter

1/2 Cup Goat Cheese, crumbled

1. Grill steak to your liking or try cooking them in the crockpot on low for 6 hours. Season with salt, pepper and garlic seasoning. After cooked, cut the steak into bite size pieces. Keep warm.

2. To make corn relish, heat olive oil into a large skillet over medium heat. Add corn kernels, tomatoes, cilantro, salt and pepper. Cook for 5 minutes, until warm and fragrant.

3. Spread butter onto one side of a tortilla. Place butter side down onto a large skillet over medium heat. Spinkle one side of tortilla with goat cheese, then a couple spoonfuls of chopped steak. With a spatula, fold tortilla over filling and cook each side until browned and crisp. Transfer to a plate and top with spoonfuls of Corn Tomato Relish. Continue process until desired. Enjoy!

8-10 quesadillas

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Have a wonderful rest of the week and weekend! Come back  soon for a sweet treat!

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41 Responses
  1. YUM, Jenny! I love anything Mexican and am always trying to incorporate new flavors into Southwestern dishes. I’ll definitely be trying this. Thanks for sharing!

  2. These look great. Always looking for a new quesadilla combo. We have those for lunchtime often. I’m sure the goat cheese is wonderful too – nice and tangy. Thanks!

  3. Jessica

    Steak in the crockpot?! That’s new to me, but I like it! Did you use beef broth as the liquid? Do you recommend a certain cut over another for this method? I’m excited to try these quesadillas. Thanks for the info!

  4. Deborah

    I’m new to your blog and clicked over from Bakerella. These look delicious and I can’t wait to try them out. I’m sure my hubby will love them. My children, maybe not so much! Guess we’ll make sure and serve salad and corn bread or muffins.

  5. Stephanie

    OMG! Yummy!!! These look amazing!!! I found your blog via bakerella. How do you make steak in the crockpot? What is the liquid you use?? I can’t wait to try this!!!
    Thanks!!!

  6. These were wonderful, my entire family loved them. My father in law is picky and he had seconds. I made my sons on corn tortillas, he is gluten free and he loved them too. It was fun to use our garden to make the relish. Thank you for your wonderful recipes.!

  7. Pete

    Just made this tonight. Used blue cheese instead of the goat cheese and absolutely loved it. I love when a recipe tastes as good as I imagine it will and this one certainly did!

    Thanks for a great recipe!

  8. I’m starving right now, and those look amazing! I know I don’t have goat cheese… but I think I have everything else. I just might try this out tonight.

  9. Kimm Geria

    I too would love to know what type of steak you used and if you used a beef broth as well for the liquid. Your looks amazing.

  10. Molly K

    Made these tonight…. I’ve been craving them for about a week. They were very filling. My goat cheese was spreadable not crumbly… whatever, It was still good.

  11. Holy Cow!! My husband and I *had* to make these tonight. However, we didn’t have any steak, so we used a beef roast that cooked in the crockpot for over 24 hours. It was so incredibly tender. And since we are not goat cheese lovers here, we used pepperjack and cheddar cheese. All I can say is OHMIGOSH! We also wanted to try those spicy corn on the cobs and wow! I didn’t think I would like them but they are the best corn on the cob ever!
    Your recipes are so good! Thanks for sharing them with us!

    Oh, and for dessert we tried those Hot Little Chocolate Chip Cookie Pies and they were soooo yummy that I am glad I bought extra pie crust! ๐Ÿ™‚ We drizzled white chocolate on top as well and it was tasty!

  12. Sadia

    I just made these tonight, and wanted to thank you for such an interesting and delicious recipe – my family really enjoyed them, and I particularly liked the corn and tomato relish! I never would have thought such different flavors could work together so well!

  13. I visited Boston first time last year and loved it!! We did one of those duck tours and saw tons!! It a great city. Not sure Id want to live there, but Im a warm weather girl and think Id like to be where Amanda is personally So glad you had a great time!!

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