This is one of those meals that could be eaten for breakfast, brunch, lunch, or dinner. Hell, I love this meal so much that I could likely eat it for all of those in one day. A perfect way to use up leftover steak from a previous meal, and is one of those dishes where you can just kinda throw together whatever you have laying around. It’s not fussy and there are no rules. Don’t have the ingredients to make a salsa? Use the jarred stuff! It doesn’t hurt the dish. The important thing here is the wonderful combination of the crispy tortillas, melted gooey cheese, delicious tender steak, some heat from the salsa, and an over easy egg on top. Few things seduce me more than breaking an egg yolk over something and watching it’s rich and unctuousness ooze all over everything and mingle flavors. It almost warrants alone time. Next time you cook a steak or order one in a restaurant, save some leftovers and use them the next day for this dish. You’ll thank me.
- 6 ounces cooked steak, thinly sliced
- 6 flour tortillas, soft taco size
- 1 cup shredded cheddar
- 1 cup shredded monterey jack
- 1/2 cup mango salsa, or whatever salsa you like http://mysaltykitchen.com/recipe/mango-salsa/
- 4 eggs
- vegetable oil
- cilantro for garnish
Place a flour tortilla in a cast iron pan over medium heat and top with 1/4 cup of each cheese and a couple thin slices of steak. Top with another tortilla and repeat the process. Top with one more tortilla and cook until slightly browned and cheese is starting to melt on the bottom layer. Flip the quesadilla and brown the other side. Cut the quesadilla into quarters on a cutting board. While the quesadilla is cooking, heat oil in a small cast iron pan and cook the eggs until whites are set, gently spooning oil over the top of the egg to slightly cook the top. Top the quesadilla with salsa and then with the egg. Garnish with cilantro.