Maria's Green Chile Philly
Roasted ribeye layered on flour tortillas with green chilies and Monterey Jack cheese, grilled quesadilla-style and served with salsa.
Yield: 24 servings
| || |
1. For each serving: Cook 6 ounces beef, 2 ounces chilies and 2 ounces onions 30 seconds on hot oiled griddle. Turn and cook additional 30 seconds.
With 2 spatulas, chop and turn beef constantly for 45 to 60 seconds to desired doneness.
2. Meanwhile, heat 1 tortilla on griddle; place on ovenproof serving plate.
|Beef Rib, Ribeye Roll, Lip-On, very thinly sliced (IMPS/NAMP 112A)||9 pounds|
|New Mexico green chile, roasted, peeled and coarsely chopped||1 1/2 pounds|
|Yellow onions, coarsely chopped||3 pounds|
|Vegetable oil||1 cup|
|Flour tortillas, 8-inch||24|
| || |
3. Place beef mixture on half of tortilla. Top with 2 ounces cheese; melt cheese under salamander.
4. Fold tortilla over filling; halve. Serve with salsa.
NOTE: Fresh poblano peppers or fresh green bell peppers with small amount diced jalapeno pepper or canned mild green chilies with small amount fresh or canned jalapeno pepper may be substituted for fresh or frozen New Mexico green chilies.
|Monterey Jack cheese, thinly sliced||3 pounds|
|Prepared salsa|| as needed|
Nutrition information per serving: 663 calories; 37 g fat(16 g saturated fat; 10 g monounsaturated fat); 139 mg cholesterol; 704 mg sodium; 35 g carbohydrate; 2.7 g fiber; 47 g protein; 17.3 mg niacin; 0.9 mg vitamin B6; 2.0 mg vitamin B12; 4.5 mg iron; 54.2 mg selenium; 7.4 mg zinc; 16.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber