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*To slice meat into thin strips, as for
Chinese dishes - partially freeze and it will slice easily.
*A roast with the bone in will cook faster than a boneless roast - the bone
carries the heat to the inside of the roast quicker.
*It's important to let a roast - beef, pork, lamb or poultry sit a little while
before carving. That allows the juices to retreat back into the meat. If you
carve a roast too soon, much of its goodness will spill out onto the carving
board.
*Use a gentle touch when shaping ground beef patties. Overhandling will result
in a firm, compact texture after cooking. Don't press or flatten with spatula
during cooking. |
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Try one of our appetizer recipes today! didn't find the
one you're looking for? Try the
Main Street Deli. |
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Quesadilla with Onion-Peach Salsa
1 1/2 C. taco blend shredded cheese
2 large (9 or 10 inch) tortillas
4 oz. thinly sliced deli roast beef
Onion-Peach Salsa
1/2 C. chopped onion
2 C. fresh peaches chopped
3 T. cilantro leaves chopped
2 T. jalapeno peppers chopped fine
salt
fresh lime juice
Combine salsa ingredients. Add salt and lime juice to taste. Cover and
refrigerate until serving time.
To assemble:
Sprinkle half of cheese on one tortilla, top with the beef evenly. Sprinkle with
remaining cheese. Top with remaining tortilla.
Place quesadilla on a grill over medium heat. Grill for 4 - 5 minutes, or until
golden brown.
Cut into wedges and serve with salsa.
Note: You can also do the quesadilla in a large fry pan over medium heat.
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