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Steak & Poblano QuesaBurrito
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Steak & Poblano QuesaBurrito

Steak & Poblano QuesaBurrito

This is Taco Bells 'Steak & Poblano Rolled Quesadilla' - which from the pictures looks more burrito and less quesadilla. In any case, it's just a great combination of flavors, and while I haven't had one there yet, I'm pretty sure this one will beat it.

Makes 3-4

Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1 pound steak, I used hanger but flank or skirt would be great too
  • 2 poblano peppers
  • 1/3 cup sour cream
  • 1.5 -2 tablespoons ranch powder
  • 1 cup shredded cheese, or any combo of cheddar, Mozzarella and Monterey Jack
  • Flour tortillas

Directions

  1. Put the cumin, paprika, garlic & onion powders, oregano and salt & pepper in small bowl with oil - mix into a paste, then brush well on steak, and let sit 30 minutes
  2. Lightly oil the poblano, then put on a hot grill or in the oven under the broiler, turn until charred and blackened on all sides
  3. Put into a paper or ziplock bag 15 minutes, then peel off the outer skin and slice into thin strips - set aside
  4. Combine sour cream, ranch powder & cholula - mix and set aside
  5. Heat grill to medium high, and cook steak - turning often until done to your liking (and medium rare would be ideal, somewhere around 130-135 degrees) then remove, and let rest 10 minutes before slicing steak against the grain
  6. Warm a tortilla on a flattop or large non-stick pan until pliable, add some sauce, sliced poblanos, steak and shredded cheese - roll into whatever shape appeals to you then put heat in a pan until beginning to color and cheese is melted