Fusion Time! I love mixing and matching flavors, and this recipe does exactly that. It brings the umami of Asian marinade flavors and mixes it with the comforting texture of a quesadilla. This recipe for Wagyu Asian Beef Quesadillas with Wasabi Crema will provide everyone with a unique twist on some favorites!
Fusion Flavors and Crema
Like I said, I love mixing flavors. I’m a big fan of Asian and Mexican foods and like to do twists on them all the time. Beef seems to take Asian-style marinades so well and has such a great flavor, I just love to do it. I keep all of the ingredients in my pantry so that I can whip up a marinade at any time. Crema is similar to sour cream, but is tangier and much thinner. It has a higher fat content than sour cream, and resists curdling when it’s used in hot preparations such as a soup or stew. I like it because it’s also very friendly with other flavors and provides a nice counterpoint to spicy preparations. Prepared wasabi paste can be found at the grocery, and I simply whisked it into the crema. I was so impressed with the flavor that this brought to the item. It is definitely a must-try item, and would be welcome on any number of dishes.
About the Beef
For this recipe I used Wagyu NY strips that I sliced thinly, soaked in the marinade for about 30 minutes, then flash grilled the slices. If you have time to marinade the meat longer, you don’t have to cut it in as thin of strips. The beef I used was American Wagyu 8 oz NY Strips from my friends at Mishima Reserve. Their Wagyu beef is so marbled and flavorful, you’ll order it often once you try it! I am a paid ambassador for Mishima, but as you know I only endorse super-high quality products, and Mishima definitely offers that.
Making the Quesadillas
I really love quesadillas. I guess it’s the melty goodness of the cheese, the crispness of the toasted tortillas, or just the satisfying flavor of the whole package. For this recipe, I used 6″ tortillas as I was making these as a snack or an appetizer. Cut these into 2 or 3 pieces and place on a tray for shared appetizers before a meal or as an hors d’oevres at a cocktail party. If you’re looking for a meal, use a larger tortilla. Anyway, this is really a super-fast and easy to cook item that punches above its weight in the impressive scale.
If you’re looking for another amazing Wagyu Beef recipes, check out my Wagyu Porterhouse with Pink Peppercorn Sauce
As always, I hope you enjoy!
- 2 8 oz Mishima Reserve NY strips
- 2 TBS Brown Sugar
- 1/3 cup soy sauce
- 1 tsp grated ginger
- 1 TBS oyster sauce
- 1 tsp minced garlic
- 1 TBS chili garlic sauce
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 4 6" flour tortillas
- 1 TBS salted butter
- 1 cup Mexican crema
- 1 TBS prepared wasabi
- 1 cup shredded cheddar cheese
- In a small bowl, add crema and wasabi paste and whisk until incorporated. Refrigerate to let flavors meld.
- Mix soy sauce, oyster sauce, ginger, garlic, brown sugar, and chili garlic sauce.
- Slice NY strips into thin strips. Place in the marinade for 30 minutes. Prepare grill to run at a medium-hot level. Place a cast-iron skillet on part of the grill. (this can easily be done in the kitchen instead of the grill.)
- Quickly grill strips until desired temperature is achieved. Remove from grill and chop into small pieces. Cook diced onions and peppers in 1 TBS butter in the skillet, then remove.
- melt more butter in skillet. Lay down tortilla, then place 1/4 of cheese on 1/2 of the tortilla. Cover cheese with some onions and peppers and then diced beef. Fold over tortilla and cook until toasted, then flip and toast other side. Repeat for other tortillas.
- Remove quesadillas when done. Slice into desired portions, then drizzle with wasabi crema and serve.