Steak, Roasted Red Pepper and Black Olive Quesadilla with Roasted Tomato, Onion and Garlic Salsa

Ok, maybe not the prettiest dinner that's ever come out of my kitchen but that just means it's beauty lied beneath the surface inside this tasty quesadilla.  I know, lately I have been all about the fast and easy dinner and this is yet another.  You will recall that I had a lovely pan seared strip steak the other night and despite my best efforts to devour the entire side of beef, a little piece remained unconsumed.  Though not quite enough to make a juicy cheese steak sub, but just enough for a thin, yet flavor packed, quesadilla with sweet roasted red peppers, briny black olives and a touch of sharp cheddar cheese.  Where there is a quesadilla there must be a salsa and chip accompaniment.  So, in keeping with the hint of sophistication created thus far, I gussied up the same old, same old salsa in favor of this one with the deeper, more concentrated taste of roasted vegetables.   

Roasted Tomato, Onion and Garlic Salsa
2 tomatoes, quartered
1 red onion, quartered
3 garlic cloves, skin on 
1 serrano chili pepper, whole
juice of 1/2 lime
salt
pepper

Preheat the broiler and place the vegetables on a foil lined baking sheet.  Season them with a little canola oil, salt and pepper.  Cook under the broiler for approximately 5-10 minutes (though with broilers, cooking times vary wildly) or until the tomatoes turn a bit brown on the edges.  Let cool for a few minutes before adding all of the ingredient to the food processor.  Be certain to the remove the skins from the garlic before adding to the processor.  Season with salt and pepper and the lime juice.  Process until well combined.  Serve warm, at room temperature or even cold after refrigeration with tortilla chips for dipping.