Steak Fajita Quesadillas
Mouthwatering Steak Fajita Quesadillas combine juicy steak, colorful peppers, and melty cheese in a crispy tortilla for a delicious meal.
Ingredients
For the Filling
- 1 pound Skirt Steak, diced into 1-inch pieces Tender and flavorful.
- 1 Tbsp Vegetable Oil For cooking the steak.
- 2 Tbsp Taco Seasoning Adds spice and flavor.
- 1 Red Bell Pepper, diced Adds color and crunch.
- 1 Yellow Onion, diced Enhances the flavor.
- 1/4 cup Salsa Brings a fresh, zesty element.
- 1 1/2 cups Cheddar Cheese, shredded For gooey texture.
- 1 1/2 cups Monterey Jack Cheese, shredded Adds creaminess.
- 4 pieces Flour Tortillas, burrito size For wrapping the quesadilla.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced skirt steak to the skillet in an even layer and sprinkle the taco seasoning over the steak.
- Sauté for 1-2 minutes per side until the steak is browned slightly.
- Add the diced red bell pepper and onions to the skillet and continue to sauté for 5-7 minutes until the steak is fully cooked and the vegetables are tender.
- Top the skillet mixture with salsa and toss to combine. Sauté for another minute or two before removing from heat.
Assembly
- Heat a griddle or cast iron skillet over medium-high heat.
- Place a flour tortilla on the griddle and sprinkle a small amount of both types of cheese over half the tortilla.
- Spoon the steak and vegetable mixture on top, then add another layer of cheese.
- Fold the tortilla in half to create a half-moon shape and cook until one side is golden brown, about 1-2 minutes.
- Flip and cook the other side until equally golden brown.
- Remove the quesadillas, slice them, and serve.
Notes
For extra flavor, marinate skirt steak overnight. Serve with guacamole, sour cream, or cilantro. Adjust grilling time to prevent burning.