Well, we have made it through Race Week and the Daytona 500. While the Daytona 500 was exciting the previous day’s Nationwide Race had a very scary ending with one of the cars becoming airborne and slamming into catch fence. Driver Michael Annett is out indefinitely because of a fractured and dislocated sternum and 28 fans were injured when debris went into the stands. I can only hope that people recover quickly and that this provides valuable information to help NASCAR continue to work on driver and fan safety.
This upcoming weekend’s Sprint Cup race is at Phoenix International Raceway. Since the race is in Arizona I felt that something with a Mexican influence would be fun for this week’s edition of Sprint Cup Snacks. I decided on some Steak Quesadillas because I love how they are perfect for snacking but filling for a meal. Plus when you walk by some fantastic looking beef at your grocery store you can’t resist.
I swear I could eat quesadillas every day. They are just so amazing! It’s a twist on a sandwich that I can enjoy. Typically my least favorite part of a sandwich is the bread, either because it is too soft and plain or too hearty and heavy. If I were goldylocks the tortilla would be just right. Plus how can you resist
Besides enjoying these Steak Quesadillas while you watch the race be sure to make them for a party as they make for a great dish to serve as you can prep them right before the party and you can keep warm in a oven at 200 degrees. Or just make and enjoy for dinner with some rice and beans. yum!
Be sure to check back every week to see what Sprint Cup Snacks recipe I have whipped up for the upcoming race. The next race is in Vegas… oh the possibilities. 🙂
Steak Quesadillas
Serves 4
Ingredients
- 1/2 pound of beef loin sirloin tip
- 2 teaspoons adobo seasoning, divided
- 1 large white onion
- 1 yellow pepper
- 1 red pepper
- 12 ounces white mushrooms
- 1 tablespoon vegetable oil
- 6 ounces of pepper jack cheese, shredded
- 8 flour taco tortillas
Process
- Coat the sirloin with adobe seasoning. Let rest for at least 30 minutes.
- While the sirloin is resting, slice the onion and the mushrooms, slice the peppers into strips. Mix in a large bowl with 1 teaspoon adobo seasoning. In a large skillet, heat the oil over medium heat and then add the vegetables to cook until browned and soft.
- Grill the steak until it is medium-rare with an internal temperature of 130 to 135 degrees. Let the cooked steak rest for 5 minutes prior to thinly slicing across the grain.
- Assemble the quesadillas by laying out one tortilla, put 1/4 of each the shredded cheese, cooked vegetables, and sliced steak on the tortilla, then top with another tortilla. Repeat the process for the other 3 quesadillas.
- Place the quesadillas on baking sheets and broil until tortilla has browned the cheese has started to melt. Flip to brown the other side.
- Serve warm with condiments like salsas, guacamole, and sour cream.
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{Sprint Cup Snacks Track Facts}
NASCAR races at the Phoenix International Raceway for the second and the second to last race of the year. There is a triv oval racing track as well as a 1.51 road course configuration. The stands seat 67,000 fans… consider that is A LOT more fans than these new Baseball Stadiums- Marlins Park (36,742) and Yankee Stadium (50,287).
Track: 1 mile
Shape: “D”-shaped Tri-Oval
Banking: 10-12 degree banking in Turns 1 and 2; 8-9 degree banking in Turns 3-4; 10-12 banking in the Backstretch; 3 degree banking in the Frontstretch
Surface: Asphalt
Race: 312 laps for 500 kilometers
2012 winners: Denny Hamlin, Kevin Harvick