About REVOLVER MARKET LLC California, United States
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From the publisher
ROBIN MILLER, host of Food Network’s Quick Fix Meals, a show dedicated to fast weeknight cooking, and Robin to the Rescue, has a master’s degree in food and nutrition from New York University. She lives in Arizona with her husband and their two sons.
Excerpt
Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch Guacamole
Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
We love quesadillas in our house, so I'm always creating a new version. This simple combination contains tortillas stuffed with steak, cheese, spinach, and caramelized onions. What takes them over the top is the guacamole on the side—an awesome (and ridiculously simple) blend of avocados, ranch dressing, lime juice, tomato, and cilantro.
• 1 tablespoon olive oil
• 1 cup sliced yellow or red onion
• 1 tablespoon sugar
• 2 ripe avocados, pitted, peeled, and coarsely chopped
• 1⁄4 cup prepared ranch dressing
• 2 teaspoons fresh lime juice
• 1⁄2 cup diced ripe beefsteak or plum tomato
• 1 to 2 tablespoons chopped fresh cilantro, to taste
• Salt and freshly ground black pepper
• Cooking spray
• 4 8- to 10-inch flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups baby spinach leaves
• Reserved cooked steak slices (or 3 to 4 cups sliced cooked steak or chicken)
1. Heat the oil in a large skillet over medium heat. Add the onion and sugar and cook for 7 to 8 minutes, until the onion is soft and golden brown.
2. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, ranch dressing, and lime juice. Mash with a fork until blended. Stir in the tomato and cilantro. Season to taste with salt and pepper. Set aside.
3. Coat a stovetop griddle or large skillet with cooking spray and heat over medium-high heat.
4. Arrange the tortillas on a flat surface. Top half of each tortilla with shredded cheese, spinach, reserved steak, and caramelized onions. Fold over the un-topped side, making a half moon. Place the quesadillas on the hot pan and cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts.
5. Serve the quesadillas with the guacamole on the side.
Media reviews
"With today’s busy lifestyles in mind, Miller offers cooks a wealth of options for making appealing, healthy meals, even on hectic weeknights."
—Publishers Weekly
"Robin Miller maps out the perfect meal plan for every busy home cook. Most important, her recipes come packed with flavor and pleasant surprises."
—Bobby Flay, author of Bobby Flay’s Burgers, Fries & Shakes
About the author
ROBIN MILLER, host of Food Network's "Quick Fix Meals," a show dedicated to fast weeknight cooking, and "Robin to the Rescue," has a master's degree in food and nutrition from New York University. She lives in Arizona with her husband and their two sons.
