Steak Quesadilla
This steak quesadilla features tender, juicy skirt steak, flavorful veggies, and tons of melty cheese. All sandwiched within a golden, crispy tortilla.
Servings: 4
Ingredients
Fajita Seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne powder
- 1 teaspoon ground cumin
- ½ teaspoon mexican oregano
Steak Fajitas
- 1½ pound skirt steak or flank steak
- 1 tablespoon avocado oil
- 2 bell peppers color of choice, chopped, seeds and membranes removed
- ½ yellow onion thinly sliced
Steak Quesadillas
- 8 8 inch flour tortillas
- 1½ cup quesadilla cheese or Monterey Jack, shredded
Optional Toppings for Serving
- sour cream
- guacamole
- salsa
Instructions
- In a small bowl combine the spices for the fajita seasoning.
- Pat the steak dry on both sides.
- Evenly sprinkle the fajita seasoning on both sides of the steak (there will be some seasoning left for the onions and peppers). Let this sit for 15-20 minutes while prepping the rest of the recipe.
- Heat a large skillet over medium-high heat with one tablespoon of avocado oil.
- Add the steak in the skillet and cook on each side for approximately 3-5 minutes until the internal temperature reaches 130 degrees F.
- Remove the steak and place on a cutting board, loosely cover with foil or parchment paper and let rest.
- While the steak rests, cook the bell peppers and onions in the same skillet. Drizzle the skillet with the avocado oil, add the peppers and onions, and sprinkle with the remaining seasoning.
- Stir to coat the peppers and onions in the seasoning. Cook for 5-7 minutes until softened.
- Slice the steak thinly against the grain and then give a rough chop to make bite size pieces.
- Prepare the quesadillas by placing a flour tortilla on a clean comal or skillet heated over medium heat. Sprinkle half of the tortilla with the shredded cheese, then add a layer of chopped steak, top with the peppers and onions, then sprinkle with additional cheese.
- Fold the tortilla over and cook for 2-3 minutes until toasted, and golden.
- Flip and continue cooking the other side an additional 2-3 minutes until cheese is completely melted and both sides of the tortilla are toasted and golden.
- Continue cooking in batches until all tortillas are cooked.
- Serve quesadillas with any additional toppings or sauces as desired.
Notes
Storage: store leftovers in a sealed container in the refrigerator for 3-5 days.
Freezing: store cooked quesadillas in a large freezer bag, separated by sheets of parchment paper to help prevent them from sticking. Store for up to 2 months. Remove from the freezer and thaw in the refrigerator overnight.
Make Ahead Instructions: prep ahead of time by making your quesadillas and storing in the refrigerator. Reheat in a skillet over medium on the stovetop until cheese is melted and tortillas are crisp.
Reheating: reheat cold quesadillas by placing on a warm skillet and cooking until cheese is melted and the tortilla has crisped back up.
Nutrition
Calories: 789kcal | Carbohydrates: 36g | Protein: 65g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1592mg | Potassium: 761mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2278IU | Vitamin C: 77mg | Calcium: 749mg | Iron: 6mg