Here is a quick tasty meal idea for lunch or dinner. Quesadilla are my go to meal when I need to get out of the house quick for a night class and I cannot cook a full meal. I used sirloin tip for this, but any quick grilling cut will work.
Steak Quesadilla Recipe:
4-6 ounces sirloin steak (or chicken breast)
(vegetarian Option: use pinto or black beans, for a smokey flavor add some smoked salt)
I flour tortilla wrapper
1 ounce of grated cheddar cheese (or jack) (Raw preferred)
(vegan option: Use bean and tofu vegan cheese: recipe below)
Salsa: few table spoons (I like green mountain gringo)
Half a scallion chopped small
Chipotle chili sauce
oil olive for cooking steak
Salt and pepper to taste
In a saute pan, heat about a tablespoon of olive oil on high. Pat your steak dry with some paper towel. Shake on salt and pepper. When the oil is almost smoking, put the steak in the pan and cook for for 3-4 minutes on both sides. Take off the heat and place the steak on a plate to rest for 10-15 minutes. Resist the urge to cut into the steak too early because this will result in the steak loosing its juices.
Cut the steak into small bit size pieces, and place on half of the tortilla. Squeeze on some lime juices, the chipotle hot sauce (I like Rick Bayless brand or you could use chipotle powder instead), the salsa, and top with the shredded cheese. Fold the other half over, and place in the toaster oven. Bake for 10-15 minutes on 350.
Tofu Vegan Cheese: This is a recipe I used to success when I was vegan/macrobiotic. It has a salty, Feta-like crumbly quality, which I found far more superior to the store bought vegan cheese found in health food stores.
1 block of extra firm Tofu
4-8 ounces of sweet miso
Press the tofu between two plates and apply some weight for about 5-10. Drain off the liquid. On a clean plate, spread some miso on the bottom, and place the tofu block on the top of the miso. Then spread the miso over the rest of the block to completely cover the tofu. Wrap with plastic and leave out at room temp for 12 hours. Scrap off the miso which can be reserved to use later. The tofu block is now tofu cheese. It will have a salt, fermented flavor from the miso and a brief fermentation period. For a stronger cheese, use a darker miso, and cut the block in half or thirds and spread the miso between the layers. can now use this tofu like cheese, for pizza, and other dishes.
It should be use in a few days.