Rib-Eye and Anaheim Chile Quesadilla

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Anaheim Chile Vinaigrette
3 large Anaheim chiles, grilled, peeled, seeded,and roughly chopped
2 poblanos, roasted and roughly chopped
4 cloves roasted garlic, peeled
3 Tbsp red wine vinegar
3 Tbsp fresh lime juice
3 Tbsp water
1 Tbsp honey, or more if needed
Salt and freshly ground black pepper
3/4 cup canola oil
1/4 cup freshly chopped parsley leaves
For the Quesadilla:
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese
1 cup cabrales
Marinated rib-eye slices, leftover from Rib-eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano recipe
8 oz. soft goat cheese, crumbled
1 red bell pepper, roasted and sliced
1 Anaheim pepper, roasted and julienned
3 green onions, thinly sliced
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 tsp ancho chile powder
Canola oil
Cilantro leaves, for garnish


For the vinaigrette:
Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.

With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.)

For the quesadilla:
Preheat the grill to medium heat. Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan.

Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chili powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves. Transfer to a serving platter and serve.

Serves 4.

From Bobby Flay, foodtv.com