How to make it

  • Garam Masala
  • 1.Add the cumin, coriander, cardamom, peppercorns, cinnamon and cloves to a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and gives off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
  • 2.Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron.
  • 3.Use immediately or store in an airtight container in a cool, dry place for up to 3 months.
  • Quesadillas
  • 1.Rub garam masala spice blend onto steak. Place in a baking dish, cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.
  • 2.Heat oven to 450 degrees. Cook steak for 20 minutes, flipping half way through. When done, tent with tin foil and let rest for 5 minutes before slicing.
  • 3.Heat oil in a skillet over medium-high heat. Saute peppers and onions until tender. Season with salt and pepper.
  • 4.To assemble the quesadillas, place 1 tortilla on a sheet of tinfoil. Top with peppers and onions, steak and cheese. Place another tortilla on top. Wrap in tinfoil.
  • 5.Bake individually-wrapped quesadillas in 350 degree oven for 10-15 minutes. Cut into wedges and top with guacamole and salsa. Enjoy!

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