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QuesaPrima

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Let customers order up on the appetizer menu! Even when they can’t afford to splurge on a prime rib dinner, they can still enjoy the indulgent flavor of prime rib. Menu it as a signature appetizer or entrée featuring thin-sliced prime rib, sizzling steak house-seasoned tricolor bell peppers, mushrooms, onions, and melting mozzarella cheese layered in a cut, grilled quesadilla. Dust with grated Parmesan and layer alongside a garnish of field greens with grape tomatoes and slivered red onions. Serve with a ramekin of zesty Parmesan peppercorn bistro sauce for dipping.
Ingredient Quantity Method

USDA Choice Prime Rib Style Shaved Beef, Whole (#12567-928)

 3 lbs 
Cover tightly and slack in cooler between 32°F and 36°F prior to use.
Steakhouse Seared Vegetables  
Butter flavored oil 1/4 cup 
Montreal steak seasoning dried 1 tsp 
Yellow onions fresh julienne cut 12 oz 
Red orange and yellow bell peppers fresh julienne cut 12 oz 
Mushrooms fresh sliced 12 oz 
Heat oil in large rondeau or skillet over medium-high heat. Add next 4 ingredients and sauté for 4 to 6 minutes, or until vegetables are tender-crisp. Keep warm.
Bistro Sauce  
Mayonnaise 1-1/2 cups 
Caesar salad dressing commercially prepared 1 cup 
Horseradish prepared 1/4 cup 
Roasted garlic pureed 1/4 cup 
Combine in bowl and whisk to blend. Cover and chill to hold.
Demi glace commercially prepared warm 6 tbsps 
Butter flavored oil 2 tbsps 
To assemble single serving: Combine 4 ounces thawed shaved prime rib with ½ tablespoon demi-glace and ½ teaspoon oil in small nonstick skillet and toss to evenly coat. Heat over medium heat for 30 to 45 seconds or until internal temperature reaches 140°F for 15 seconds.

Mexican Original® Heat-pressed White Flour Tortillas, 8 inch, 17.5 oz. per dozen (#7705-621)

 24  
Butter flavored oil as needed 
Mozzarella cheese shredded 12 oz 
Field greens fresh as needed 
Grape tomatoes fresh as needed 
Red onion fresh slivered as needed 
Parmesan cheese grated 3/4 cup 
Brush 2 flour tortillas lightly with oil. Place tortillas, oiled side down, on flat work surface. On half of each tortilla layer 2 ounces steak, 1¼ ounces vegetable blend, and ½ ounce cheese; fold closed. Grill on preheated 350°F flattop griddle for 2 to 3 minutes on each side or until golden brown and cheese is melted.

Slice each tortilla into 3 wedges and arrange on plate. Serve with ¼ cup sauce portioned into individual-sized container. Garnish plate with field greens, grape tomatoes, and slivered red onion. Sprinkle 1 tablespoon Parmesan cheese over quesadilla wedges.
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Merchandising Item

QuesaPrima

Ideas @ the Heart

Nutrition Facts

  • Serving Size: (427g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 910            Calories from Fat 510

% Daily Value*

  • 88% Total Fat 57g
    • 75% Saturated Fat 15g
  • 35 %Cholesterol 105 mg
  • 90 %Sodium 2170 mg
  • 20 %Total Carbohydrate 59
  • Vitamin C 60 %Vitamin A 30 % Iron 30 %Calcium 25 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.