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Copycat Taco Bell Steak Quesadilla

This homemade version of Taco Bell's famous Steak Quesadilla features seasoned sirloin, melty cheese, and spicy chipotle sauce in a crispy tortilla.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 695 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

Spicy Chipotle Sauce
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise Duke’s brand recommended
  • 1 to 2 chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons freshly squeezed lime juice
Steak
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 pound sirloin steak
  • 1 tablespoon vegetable oil
Quesadilla Assembly
  • 1 1/2 cups shredded Colby-Jack cheese
  • 1/2 cup shredded Mozzarella cheese
  • 4 flour tortillas 10-inch diameter

Instructions

    Cup of Yum
  1. To make the chipotle sauce, combine all the ingredients in a blender or food processor and blend until smooth. Set aside.
  2. Combine all the seasonings for the steak in a small bowl. Mix well.
  3. Coat the steak with vegetable oil and season it thoroughly with the spice mixture, ensuring even coverage.
  4. Heat a cast-iron skillet over medium-high heat. Cook the steak to your desired doneness. Remove it from the heat and let it rest briefly before cutting it into small, bite-sized strips. Wipe out the skillet with a paper towel.
  5. In a medium bowl, toss together the Colby-Jack and mozzarella cheese.
  6. Place the cleaned skillet over medium-high heat. Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of shredded cheese and a quarter of the seasoned steak pieces. Drizzle with chipotle sauce. Fold the other half of the tortilla over the fillings to create a half-moon shape. Cook until the cheese melts and the tortilla becomes golden brown. Flip and cook the other side until crispy. Repeat with the remaining tortillas.

Notes

  • The secret to achieving the perfect Taco Bell-style quesadilla is cooking it in a completely dry skillet. Any added oil or butter changes the texture of the tortilla. For authentic results, be generous with the cheese and sauce, but don't overload with steak, as Taco Bell uses a moderate amount of meat. If your chipotle sauce is too spicy, add a bit more sour cream to mellow it. For the most authentic experience, allow the quesadilla to cool for 1-2 minutes before cutting, which helps the cheese set slightly as it would when served at the restaurant.

Nutrition Information

Calories 695kcal (35%) Carbohydrates 39g (13%) Protein 32g (64%) Fat 45g (69%) Saturated Fat 18g (90%) Polyunsaturated Fat 11g Monounsaturated Fat 11g Trans Fat 0.05g Cholesterol 111mg (37%) Sodium 1659mg (69%) Potassium 398mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 971IU (19%) Vitamin C 1mg (1%) Calcium 524mg (52%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 695

% Daily Value*

Calories 695kcal 35%
Carbohydrates 39g 13%
Protein 32g 64%
Fat 45g 69%
Saturated Fat 18g 90%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 11g 55%
Trans Fat 0.05g 3%
Cholesterol 111mg 37%
Sodium 1659mg 69%
Potassium 398mg 8%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 971IU 19%
Vitamin C 1mg 1%
Calcium 524mg 52%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.