*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
*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
Try one of our appetizer recipes today! didn't find the
one you're looking for? Try the
Main Street Deli.
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
1/2 C. chopped onion
2 C. fresh peaches chopped
3 T. cilantro leaves chopped
2 T. jalapeno peppers chopped fine
fresh lime juice
Combine salsa ingredients. Add salt and lime juice to taste. Cover and
refrigerate until serving time.
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
Cut into wedges and serve with salsa.
Note: You can also do the quesadilla in a large fry pan over medium heat.