Steak Quesadilla
A quick and tasty steak quesadilla recipe combining tender skirt steak, melted cheese, and vibrant Mexican flavors, perfect for busy weeknights or casual gatherings.
Ingredients
Essential Ingredients
- 1 pound Skirt steak, thinly sliced or cubed Choose a tender cut for best flavor.
- 1 cup Monterey Jack cheese, shredded Can substitute with cheddar, pepper jack, or a Mexican cheese blend.
- 4 large Tortillas (8 inches) Flour tortillas recommended.
- 1/4 cup Fresh cilantro, chopped Adds a fresh flavor to the quesadilla.
- 1/2 cup Red onions, thinly sliced For a savory contrast.
- 1 medium Jalapeño, sliced (optional) Adjust to taste for spice.
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
Optional Add-Ins
- 1 cup Bell peppers, sliced (green, red, or a combination) For added color and flavor.
- 1 cup Mushrooms, sliced A great meaty texture addition.
- 1/4 cup Chipotle Lime Mayo sauce Homemade with mayonnaise, sour cream, pickled jalapeños, lime juice, and chipotle paste.
Instructions
Preparation
- Marinate the skirt steak for 30 minutes to 1 hour using olive oil, lime juice, garlic, cumin, and chili powder.
- Preheat your grill or skillet to 400°F (205°C).
Cooking the Steak
- Grill the steak for 3-4 minutes per side or pan-sear for 3-4 minutes on high heat until browned and cooked through.
- Let the steak rest for 5-6 minutes, then slice against the grain.
Assembling the Quesadilla
- Heat a skillet or griddle over medium heat and sprinkle cheese on the surface.
- Place a tortilla on top of the cheese. After a minute, flip it to caramelize the cheese.
- Add more cheese, sliced steak, red onions, jalapeños, and cilantro to one half of the tortilla.
- Fold the tortilla in half and cook for 1-2 minutes per side until golden brown.
Serving
- Serve hot with fresh salsa, guacamole, or creamy sour cream.
Notes
Leftover quesadillas can be stored in an airtight container in the fridge for 3-4 days. Reheat on a skillet for best results.