One of my wife's favorite foods are quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.
Quesadillas are also a great way to use up different meats and vegetables you have around the house. They are very fast to put together and precooking a sirloin steak with sous vide means it stays very moist. Feel free to substitute any cheeses you prefer and to have fun playing around with the ingredients.
For more flavor you can grill or roast the onion and poblano pepper before adding to the quesadillas.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Steak Quesadillas recipe you can check out the following.
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Mix the spices together in a bowl. Pepper the steak then sprinkle with the spice mixture and seal in a sous vide pouch.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
On the morning of the day you want to eat, preheat your sous vide water bath to 131°F (55°C). Place the pouch in the water bath for 2 to 10 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a grill to high heat or a pan to medium-high heat.
Remove the steak from the water bath and cut into 1/2" strips.
Lay out 4 tortillas and evenly split the steak and other ingredients between them. Top each with a remaining tortilla.
Brush the top of each tortilla with oil and place on the grill or in the pan. Cover the tortilla while it is cooking. Once it turns golden brown on the bottom flip it over and continue cooking until the cheese is melted and the quesadilla is browned on both sides.
Remove from the heat, cut into quarters, and serve.
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