Grilled Beef Tenderloin Quesadilla with Roasted Corn Salsa

Recipe Categories: All Recipes  |  Filet Mignon  |  Appetizers  |  Quick and Easy
Prep time: 20 min
Cook time: 10 min
Serves: 1
Grilled Beef Tenderloin Quesadilla with Roasted Corn Salsa
Featuring the renowned tenderness and mild beef flavor of our Filet Mignon, these quesadillas aren't your typical quesadillas. A gourmet appetizer suitable to impress at any tailgate or dinner party, this recipe combines steak with a mix of parmesan, cheddar and Monterey Jack cheeses, and is then garnished with a delicious homemade corn salsa. World-class elegance meets delectable south-of-the-border flavor in this tasty recipe.

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Filet Mignons
4 (6 oz.) steaks
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  • 3 oz. Omaha Steaks Filet Mignon, cooked medium rare cut in half then sliced 1/8" thick (season with Omaha Steaks Seasoning)
  • 1 ea. 10" flour tortilla
  • 1 tbsp grated parmesan
  • 1/2 cup grated cheddar and monterey jack cheese mixture
  • 3 tbsp roasted corn salsa
roasted corn salsa:
* makes 3 cups
  • 1 cup grilled corn kernels
  • 1 cup diced roasted red bell peppers
  • 1/2 cup diced grilled red onion
  • 2 tbsp chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp canned chipotle chile in adobo sauce, pureed in blender
  • 1/4 tsp kosher salt
  1. Start by heating a non-stick 12" pan over medium low heat.
  2. Next place the tortilla in the pan and sprinkle with 1/2 oz. grated Parmesan.
  3. Flip over the tortilla with the Parmesan cheese side down in the pan.
  4. Next sprinkle with the Cheddar and Jack cheese mixture.
  5. Carefully spread out the slices of Omaha Steaks Filet Mignon on the quesadilla.
  6. Sprinkle 3 tbsp of Roasted Corn Salsa over the steak.
  7. Check that the Parmesan side of the tortilla is brown then fold the quesadilla in half.
  8. Remove from pan and place on a cutting board.
  9. Cut into 4 even pieces and place on a warm plate.
  10. Sprinkle with Roasted Corn Salsa for garnish.
Roasted Corn Salsa:
  1. Remove husks from corn and grill until corn starts to brown on all sides.
  2. Cut corn kernels off the cob and reserve.
  3. Roast red bell pepper then peel, side and dice.
  4. Slice red onion into 1/2" thick slices. Grill the slices then dice.
  5. Combine all ingredients in a mixing bowl and mix well.

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