Steak Quesadillas with Roasted Tomatillo and Apple Salsa

We're helping you get ready for your big Cinco de Mayo fiesta with celebrity chef and host of "Mexican Made Easy" Marcela Valladolid! Check out her recipe for Steak Quesadillas!

Steak Quesadillas with Roasted Tomatillo and Apple Salsa Recipe courtesy Marcela Valladolid

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows
Eva's Chunky Guacamole, recipe follows
 
Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
 
Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly against the grain.
 
Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat. Place 1/2 cup cheese on top of the tortillas and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
 
Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
 
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 20 minutes
Ease of preparation: easy
 
Roasted Tomatillo and Apple Salsa:

1 pound tomatillos, husked and rinsed

2 green apples, such as Granny Smith, quartered

2 whole cloves garlic, unpeeled

1/2 white onion

2 jalapeno chile, stemmed

2 tablespoons olive oil

Salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.