[Music] taco Bell is testing a new steak and publano rolled quesadilla and since there's not one near us we're going to make our own from their release the new menu item features a warm flour tortilla rolled with grilled marinated steak charred diced publano peppers spicy ranch sauce mozzarella pepper jack and cheddar cheeses taco Bell's triumphirate cheese blend the publano is a mild chili pepper that's used more for flavor than heat i love the sound of this don't you boys we like this how could this be a bad thing think of this as Taco Bell's carne asada rolled quesadilla and by the way what is a rolled quesadilla anybody it's a burrito i've seen pictures of it it just looks sort of like a flattish smallalish burrito i still have this lisp from this flipper thing in my mouth which by the way I realized this morning I still have two months left before I get my actual tooth back here's why it's a drag i don't mind this little lisp but eating is a challenge because the I'm not going to go into it gross pop it out no I'm not popping it out i've done it before i've done it people don't want to see it whip it out not whip it out here's our lineup we get a little steak marinating and by little I mean little you'll see it i have one of my favorite little steaks we're using we char a pobl publano char a publano as the thing said used more for flavor than heat it's a good option this is much better than your basic everyday green pepper yes it's a green pepper but it's a pablano/ pacia you see them advertised as both and nobody knows which is which so just get it if it looks like this get it use this in place of that basic green pepper anyway all the time and then we make spicy ranch simple i have a good cheat sheet and and then we cook and we throw this together all righty thought you said about Sons of Sam the cooking why do you make me pimp my Was that about subscribing to the Sons of Sam why do I have to yes I'll do this my nonsense children have their own channel called Sons of Sam do they ever pimp this channel all they do is they do their dancing and they're smashing each other with meat in the face and stuff like that what the the heck was that while we're at it subscribe to Chance Nation chance Nation on Tik Tok comment on a video and tell me what type of stuff you want to see right now it's mostly stuff with my wife Carrie who's a book talker full uh can of worms that I won't open there right now a book talker is that a thing a book talker oh oh that's the term no like Tik Tocker i thought it was Oh I thought T A L K i did I did that too yeah yeah book talk to cat um so let me know what type of videos you want to see me posting on there i got an idea let's show this channel a little love forget all that other and by the way a ton of you are watching right now you've never subscribed and I don't know why you haven't it's 100% free i know i look at the stats max can probably pull them up of this many people who watch this many people are subscribed i don't know why that is if you like us subscribe it's meaningful to us it really is all right let's go marinade for this little thing first all right into our little bowl we'll put some seasonings and because I can't know exactly what they do I'm making this up but it's okay recipe below cumin smoked paprika o oregano garlic powder onion powder good pinch of salt and pepper put a little oil in to help it stick and I'll mix see that this is going to live on the outside of this and be great this is a little hanger steak i just love it these days it's one of my faves this was not expensive either i don't know what this is half a pound 3/4 of a pound let's put some of this on this nice so just spread spread spread spread look if you can do this a couple hours in advance I would if you only have you know half an hour give it a half an hour whatever you give it whatever you've got smells great if you can smell it you know you're in the right direction this kid's now just going to sit here i might use that after let's give this a bit meanwhile let's make our little spicy ranch bowl sour cream and ranch packet ranch what could be easier how much let's find out i've never made this quite like this so that's a tablespoon I think see what a tablespoon and a half looks like along with some cholula and we'll mix and we taste and that's Oh that's delicious you could use any hot sauce you like we happen to like Cholula around here not sponsored okay we've got our sauce we got our steak a marinating let's get this guy charred up on the grill then we cook the steak then we put everything together so we'll get this guy on first we'll give the grill a little spray watch your cameras boys we'll throw this kid on we'll give him a little spray our goal now is to blacken that kid up you look it do you see it just move by itself it just something popped underneath i'm not making that up i know i saw that this will start to char the question is does Taco Bell remove the outside the skin on the outside when it's all blackened up right i'm guessing they do we will do that too otherwise can you eat the outside oh sure i mean I'm sure you can but take like a green pepper same thing but this is when you're charring it because it gets all charred up then you get just get to the super soft part underneath i may or may not i'm not sure what I'll do yet we'll wait and see this is an experiment but what's nice is that while we're here cooking this we got a little steak we can cook maybe we should do that too because the steak resting won't be a bad idea so let's throw the steak on and like that and as we like to do with a steak we'll turn it a bunch of times to keep it evenly cooked all the way through and I'm going for medium rare and I don't know what Taco Bell does i'm guessing they probably cook to medium plus i don't think people want to see red meat inside of a quesadilla like I do nice that's going to be good okay so here's where the hanger steak comes from on the cow the the belly right down here hanging hanger steak hangs down like that it's not very big but it's super delicious close to another thing that hang right there not to be confused with the wiener steak from the cow are we just Look at it stop it it's not a normal steak you're freaking me out here i love the wiener steak i love the wiener steak i love I love the wiener steak so beautiful marks doesn't necessarily need the marks we're just going to keep going back and forth evenly cooked evenly cooked this guy's softening nicely i think I'll leave the I don't know what I'll do it's all an experiment as we say but interestingly because this is flat there's sides that you could throw it up on don't forget the sides of the wiener don't neglect the sides or the balls won't stand up on that side you botch here all right use my pepper i'll use my pablano like an older brother to lean on that's what you said in the Arias video did I yes well I'm true to form i don't have many thoughts left so I have to repeat the ones that I do have let me show you this i'm not pimping Sam the cooking on the Holy Grail okay well I am but in the beef and lamb chapter ready look at that picture and I'm showing you this because there is a hanger steak these are my favorite cuts beautiful that's a great shot by the way this is taken on my foyer floor i cleaned the floor first but it was a nice big blank canvas for me to put the steaks on speaking of I got to turn this guy but that's a beautiful picture isn't it look it says "What you don't know about this pick if you take and shoot that QR code it will tell you that that's my floor." And show you a picture of us taking the picture all right just keep going with this back and forth back and forth back and forth that guy too you see what happens is starts to char up a lot and that's the part that you probably don't want that you can get rid of but we'll see see what I'm doing here i'm resting the thinner part of the little hanger on my publano so the thick part gets the heat and this doesn't help them cook closer to the same time all the way across but now let me show you the pablano how beautiful this is see that it's starting to peel so that part we probably don't want so we'll take this guy i'll throw him in here for now we'll just seal it up just let him steam in the bag that'll help soften the outside even more and then we'll be able to pull it off when we want to cut it up to go into our rolled quesadilla my little friend here is reading about 132 we'll pull him off let him rest and we can build cooking guy tongs aren't they cute time for this guy get a load of this guy oh he's gorgeous so this is the part if you get most of that off it's probably fine you can eat it it's 100% okay but it's just you know just take it off give it a little of this business it just make the eating a little easier when you buy jarred roasted red peppers there's a little bit of this blackened skin still on i think makes it look cooler adds some flavor but for this you know get rid of get rid of some most whatever you got don't be too anal though and then when you're happy with what you've taken off we can open them up fantastico goodbye seeds and now this we'll just cut and look what you've got it's going to be outstanding in it clean this get our steak and we build there's our little guy let's see how we've done off we come you always want to cut against the grain we say that all the time it shortens up the fibers it makes everything much more tender two steaks cooked exactly the same way to the exact same temperature one cut against the grain one cut with the grain the one that's cut with the grain will be chewier and you don't want that so our grain is going like this so I'll go like that you see I look I always say this the reason I turn so often is so it cooks evenly and that's perfect pink all the way through so I'm going to cut these guys into thin pieces okay these are gorgeous man bite of steak boys holy oh my god hanger steak kids hanger steak find it and love it all right that looks good for me let me put this here pull all this off clean this grab a tortilla and we're there that's a warm tortilla that's how this begins we'll take a little bit of our sauce and I know they call this a quesadilla but how is it a quesadilla doesn't make sense to me here's some of these great pablanos and now some of the steak go it's going to be so good this is three cheeses mozzarella Monterey Jack and cheddar and now here's the goal the goal is to roll this guy up sort of burrito style i don't know i don't know what they do but they do this sort of thing that looks like a burrito to me does not look like a quesadilla but what's important is we take this now we put on the flat top to melt the cheese and on we go all right little fella get nice and warm and toasty and melt that's your only job right now and you should be able to do that give our little buddy a turn oh it looks like the picture to me i don't know i mean it is in no way a quesadilla but it looks like the picture here you tell me Max put the picture on the screen you tell me what that looks like okay we're there i can't wait to see what happens and ah Oh hey there we are okay I know it looks I'm just going to cut it all right boys right oh well I think I have way less cheese than they have but damn it looks great [Music] okay i know it doesn't look quesadilla shape i keep saying that but it's effing delicious cheesy gooey huge flavors huge flavors i only marinated this about 30 minutes maybe less the oil helped the dry seasoning stick you need to do that medium rare steak the publanos a tiny bit of heat lots of flavor okay you got to do this make this for yourself unless you can go get one but I'm telling you this one's going to be better than one you're going to get no offense i love you Taco Bell but still all right don't eat the same thing all the time see you hey