Description
Enjoy a savory steak quesadilla with tender, seasoned steak, melted cheese, and a crispy tortilla, perfect for a quick and delicious meal.
Ingredients
Scale
- 1 lb skirt steak
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 tbsp butter
Instructions
- Season Steak: Rub steak with cumin, chili powder, garlic powder, salt, and pepper.
- Cook Steak: Heat olive oil in a skillet over medium-high heat. Cook steak for 4-5 minutes per side until medium-rare. Let rest, then slice thinly against the grain.
- Sauté Veggies: In the same skillet, sauté bell peppers and onions until tender.
- Assemble Quesadillas: Place a tortilla in the skillet over medium heat. Add a layer of cheese, steak slices, sautéed veggies, and more cheese. Top with another tortilla.
- Cook Quesadillas: Cook until the bottom tortilla is golden brown, about 2-3 minutes. Flip and cook the other side until golden and cheese is melted. Repeat with remaining tortillas.
- Serve: Cut into wedges and serve with guacamole and salsa.
Notes
- For extra flavor, marinate the steak in lime juice and garlic for 30 minutes before cooking.
- Use a mix of cheeses like cheddar and Monterey Jack for a richer flavor.
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g