Steak Fajita Quesadillas
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
4
-
Calories
652 kcal
-
Course
Main Course
-
Cuisine
Mexican
Steak Fajita Quesadillas
Description
The dish begins by searing diced skirt steak in vegetable oil seasoned with taco spice blend. Bell peppers and onions are added to the skillet, cooking until tender and steak is fully cooked. Salsa is stirred in at the end to coat the mixture, enhancing the flavor with moisture and acidity.
For assembly, flour tortillas are placed on a hot griddle and layered first with shredded cheeses, then the steak-vegetable mixture, and more cheese before folding in half. Cooking until both sides become golden crisp allows the cheese to melt, binding the filling inside a warm, crisp tortilla shell, creating contrasting textures between the crunchy outside and the juicy, seasoned filling.
Leftovers can be stored refrigerated up to five days. Skirt steak is recommended for its tenderness and flavor, though flank steak can also be used.
Ingredients
- 1 pound skirt steak diced into 1 inch pieces
- 1 Tbsp vegetable oil
- 2 Tbsp taco seasoning
- 1 red bell pepper Diced
- 1 yellow onion Diced
- 1/4 cup salsa
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups Monterey jack cheese shredded
- 4 flour tortillas burrito size
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Place the steak on the skillet in an even layer. Season it with the taco seasoning. Sauté the steak for 1-2 minutes per side until it’s browned slightly.
- Then add in the red bell pepper and onions and sauté them with the steak for 5-7 minutes until the steak is cooked through and the vegetables are tender.
- Then top the steak and vegetables with salsa and toss to thoroughly coat the mixture with the salsa. Sauté for a few minutes to combine the flavors. Then remove the mixture from the heat.
- Heat a griddle over medium high heat or you can heat a cast iron skillet.
- Place the tortillas on the griddle or skillet. Top each tortilla with a small amount of each cheese, then layer the steak and vegetables on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
- Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
- Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!
Notes
- Leftover quesadillas keep well in an airtight container in the refrigerator for up to 5 days.
- Skirt steak is preferred but flank steak can be substituted based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 22g | 7% |
| Protein | 48g | 96% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 152mg | 51% |
| Sodium | 1037mg | 43% |
| Potassium | 580mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1887IU | 38% |
| Vitamin C | 41mg | 46% |
| Calcium | 679mg | 68% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
