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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Friday, July 20, 2012

Beef Tenderloin Quesadillas

beef tenderloin quesadillasI make quesadillas at least once a week for Miss F. They are easy, I just throw whatever leftover meat we have in the fridge with some beans and cheese and lunch is ready.  I am a huge fan of quesadillas myself.  When I first moved to Texas, they were my safe order at most TexMex restaurants.  I have branched out a lot since then, but I still enjoy a good quesadilla.  I use the end of a beef tenderloin to make these because it is usually too small to serve on its own and is tender enough for a quesadilla.  Miss F and C approved, our family cleaned off this entire platter of quesadillas.  I think Miss F had equal parts guacamole to quesadilla.  Smart girl.
Beef Tenderloin Quesadillas

½ teaspoon cumin
¼ to ½ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon olive oil
1 pound beef tenderloin
1 tablespoon butter
1 small onion, sliced
12 tortillas
1 ½ cups shredded Monterrey jack cheese

Preheat the oven to 475 degrees. In a small bowl, stir together cumin, cayenne, salt and pepper. Coat the beef tenderloin with the olive oil. Rub the spice mixture all over the beef tenderloin. Place in a shallow baking dish. Roast for 10 minutes at 475 degrees and then reduce the oven temperature to 425 degrees. Roast until the internal temperature reaches 135 degrees, about 25 minutes more.

While the tenderloin is in the oven, heat the butter over medium-low heat in a small sauté pan. Add the onion to the butter and sauté until tender, about 10 to 15 minutes.

Remove the tenderloin from the oven and let rest for 10 minutes. Slice into ¼ inch pieces. Heat a griddle over medium heat. Place half of the tortillas on the griddle. Top each with 2 tablespoons of cheese. Layer the beef slices and onions on top of the cheese and top with an additional 2 tablespoons of cheese. Top with another tortilla. Cook until the bottom tortilla is crisp and the cheese has begun to melt, flip over and cook until all the cheese is melted. Slice each quesadilla into quarters with a pizza cutter. Serve with guacamole, salsa and sour cream.
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