Happy Monday Foodies!
I’ve been on a Mexican cuisine high as of last week, so all I’ve been craving is anything and everything that has to do with Mexican food! When I have absolutely no idea what to make for lunch or dinner, I think of dishes at restaurants that I loved, but always wondered if I could make better. Last night, I remembered I had left over beans from my Quinoa Burrito Bowl recipe, then the ideas began to flood my brain.
Over the summer I had the pleasure of working for Rocco’s Taco’s and Tequila Bar here in Orlando, FL. Many of the employees recommended that I try their Steak, Black Bean, and Plantain quesadilla. Let me just say, OH MY FOODGASM! Every bite has a burst of different flavors. You get the sweetness of the plantain, the grill flavors sealed into the flank steak bits, and the cheesy bite you get in a quesadilla. If you’ve never been to Rocco’s before, I highly suggest stopping in. If not for the food, then for their incredible tequila selection and cocktails! The management and servers are quite attentive, the chefs have serious talent, and their guacamole…done deal!
As I was saying before I began to rant about Rocco’s, I became quite obsessed with their steak, black bean, plantain quesadilla. I decided to try and make my own version and let me just say, I did the damn thing. If you’re interested in learning how to make their quesadilla, continue reading below!
Making a restaurant’s recipe can be a little difficult because a restaurant has access to all the ingredients they need to make their dishes complete. Some of the things I altered, so it’s not exact, but I would say it tasted quite similar. Here is a picture from my snapchat story, since it can sometimes be a little overwhelming taking pictures while your hands are full.
At the restaurant they pair this quesadilla with guac, pico, and sour cream. I decided to go with an avocado ranch that they have in the restaurant (which I also made my own version of). I also went with whole wheat tortillas rather than flour tortillas. Their recipe also calls for chihuahua cheese, but my local grocery store (aka Publix) didn’t have it, so I went with a quesadilla cheese like this:
Recipe yields about 6 quesadillas
For the quesadillas:
1 pack of skirt steak
Mrs. Dash’s Southwest Blend seasoning
Weber’s Chicago Steak Seasoning
1 pack of whole wheat tortillas
1 package of quesadilla cheese
1 sweet plantain, peeled and sliced into 1 inch slices
1/2 can of black beans (I used my leftovers from the previously posted recipe)
Canola oil for frying plantains
For the Avocado Ranch:
1 hass avocado, chopped
1 jalapeño peper, seeded
3/4 C light sour cream
1/2 juice from lime
2 cloves of garlic
1 TSP onion powder
1/2 bunch of cilantro leaves, rinsed
Salt and Pepper for seasoning
- Combine all ingredients for the avocado ranch into a food processor and blend until smooth. Taste and season to your liking. Set aside in refrigerator until it’s ready to serve.
- Marinate your skirt steak with seasonings and set aside in refrigerator (covered) for at least 30 minutes. I grilled my steak for 5 minutes on each side for a medium temperature.
- Grate your cheese and set aside until ready for use.
- Fry sweet plantains for 3 minutes each side on medium heat using canola oil. Set aside to cool. Once cooled, cut into bite size pieces.
- To assemble your quesadilla: I used my George Forman grill because it seals the quesadilla like I like it, but you can use a heated skillet if you don’t have one. Lay out the tortilla, layer half of one side with cheese, steak, beans, plantain, then more cheese. Fold in half and put onto the Forman grill, or if you’re using a heated skillet, cook on each side for 2-3 minutes on each side. Slice into triangles and serve with a scoop of Avocado Ranch and enjoy! Thanks Rocco’s for the inspiration!
Livin Comida Loca