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2012-08-09 digital edition

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2012-08-09 / General Stories

From the Chef’s Corner

Beefy Crab Quesadillas with Mango Salsa
by Chef Deedle

For some of us, surf and turf is a one-way ticket down memory lane. Way back before mango salsa or Brie were dots on American culinary horizon, the combination of steak and lobster was the ultimate night-on-the-town splurge. An evening of dinner and dancing – well, some things just don’t lose their charm.

½ lb. round steak, thinly sliced
¼ tsp. salt
½ tsp. ground cumin
1/8 tsp. black pepper
1 tblsp. olive oil
2 tblsp. fresh lime juice
8 8-inch flour tortillas
½ lb. fresh crabmeat, drained
2 tsp. chopped fresh chives
1 8-oz. block Monterrey Jack Cheese with peppers, shredded

Mango Salsa

Sprinkle beef slices with salt, cumin, and black pepper. Brown beef in hot oil in a large skillet over medium heat; remove from skillet. Sprinkle with lime juice. Arrange beef evenly on 4 tortillas; top evenly with crabmeat, chives, and cheese. Top with remaining tortillas. Cook quesadillas in a slightly greased skillet over medium heat 2 minutes on each side or until cheese melts. Serve with Mango Salsa. Yield 4 servings.

2 mangoes, peeled and chopped
½ cup diced green or red bell pepper
3 green onions, sliced
2 tblsp. fresh lime juice
1 Jalapeno pepper, seeded and diced
¼ tsp. salt.
Stir together all ingredients, chill, if desired. Yields 2 ¼ cups.

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