Description
Cheese-crusted Steak Quesadillas are a delicious and savory dish featuring perfectly seasoned skirt steak, sautéed vegetables, and a blend of cheeses, all encased in a crispy flour tortilla served with a zesty chipotle lime mayo.
Ingredients
Scale
- 1 pound skirt steak
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon oil (for grilling)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeños with brine, blended
- 2 teaspoons lime juice
- 2 teaspoons chipotle paste
- 1 medium onion, sliced
- 1/2 green bell pepper, sliced
- 1 tablespoon avocado oil (for cooking)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas (burrito size)
- 1/4 cup fresh cilantro, chopped (optional)
- 1 jalapeño, finely chopped (optional)
- Lime wedges (optional)
Instructions
- Mix the mayonnaise, pickled jalapeños, sour cream, lime juice, and chipotle paste in a small bowl. Refrigerate until ready for assembly.
- Combine the salt, garlic powder, cumin, cayenne, and paprika in a small bowl to create a dry rub. Season both sides of the skirt steak with the mixture. Heat a griddle or skillet over high heat with 1 tablespoon of oil. Cook the steak on each side for about 3 minutes or until the desired doneness level is reached. Let the steak rest for 5 minutes, then slice thinly.
- In the same skillet, sauté the sliced bell peppers and onions over medium-high heat with avocado oil for about 5 minutes or until slightly charred.
- Heat a clean griddle or skillet over medium heat. Sprinkle 1/4 cup of Monterey Jack cheese on the surface. Once the cheese starts to melt and caramelize, place a tortilla on top. Press gently to adhere the cheese to the tortilla. Flip the tortilla so the cheese side faces up.
- Sprinkle 1/4 cup of cheddar cheese on one half of the tortilla. Add 1/4 of the steak slices and sautéed vegetables. Drizzle Chipotle Lime Mayo over the fillings.
- Allow the tortilla to cook for 15 seconds, then fold the empty side over the filled side. Cook both sides for 1 to 2 minutes until the interior cheese melts and the exterior is crispy.
- Repeat the process for all tortillas. Slice each quesadilla into portions and serve with garnishes such as cilantro, chopped jalapeños, or lime wedges.
Notes
- For extra heat, include additional pickled jalapeños or spicy salsa as a side.
- Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg