Steak Quesadillas
This Steak Quesadilla recipe is loaded with juicy seasoned steak, melty cheese, and crispy tortillas. An easy, restaurant-style dinner ready in under 30 minutes!
Servings: 4 servings
Ingredients
- 7 oz steak sliced
- 2 tbsp adobo sauce from a can of chipotles
- juice from ½ lime
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 small red onion thickly sliced
- 1 red or green pepper thinly sliced
- ¾ cup shredded cooking mozzarella
- ¾ cup shredded Monterey Jack or cheddar cheese
- salt to taste
- 4 flour tortillas
- sour cream for serving
- salsa for serving
- guacamole for serving
Instructions
- Combine the steak, adobo sauce, lime juice, cumin, chili powder, salt and garlic powder and set aside for the steak to marinate.
- Heat the oil in a very large non-stick frying pan or skillet large enough to fit a tortilla over a medium heat. Cook the red onion and bell pepper until soft and slightly charred before removing from the pan and setting aside.
- Turn the heat up to high and add the steak, leaving any excess marinade in the bowl. Cook for a minute or two until the steak has cooked and started to color. Again, remove from the pan and leave to drain any excess moisture away on a plate lined with kitchen paper.
- To assemble the quesadillas, divide the vegetable mixture between half of each tortilla, before sprinkling over half the cheese, being sure to take it right to the edges. Top with the steak, then the remaining cheese. Season with a little salt, before folding over the tops of the tortillas to seal the quesadillas.
- Wipe out the pan with a piece of kitchen paper and return it to a medium heat. Cook the quesadillas until golden on each side and the cheese inside is melted, flipping carefully with the help of a plastic spatula.
- Keep the quesadillas warm while you cook the batch, cutting them in half just before serving with sour cream, salsa and guacamole.
Notes
- Should you have any leftover quesadillas, they will keep in the fridge in an airtight container for up to 3 days. However, they will be soggy. I recommend heating them up in a pan again rather than in the microwave, which will only contribute to making these even more soft.
- To take up the spice level, you can add a couple of the chipotles themselves to the marinade or top with hot sauce before eating
Nutrition
Calories: 241kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 548mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
