Quesadilla Night

These were soooo delicious!!!

Steak and Goat Cheese Quesadillas With Corn and Tomato Relish

4 Steak cuts of choice, grilled or cooked in crockpot (I cooked our steak on the stovetop)
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 (I used 1 can of corn, drained)
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

*I squirted a little bit of lime juice on top*
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8 inch flour tortillas
2-3 Tablespoons softened butter
1/2 Cup Goat Cheese, crumbled {I used blue cheese}

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

I will definitely be whipping these up again!