Steak Fajita Quesadillas Recipe
These Steak Fajita Quesadillas combine tender sautéed skirt steak with sautéed bell peppers and onions, layered with a blend of cheddar and Monterey Jack cheeses inside warm flour tortillas. Quick to prepare and packed with bold Tex-Mex flavors, they are perfect for a satisfying lunch or dinner that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
Steak and Vegetables
- 1 pound skirt steak, diced into 1 inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup salsa
Cheese and Tortillas
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 4 flour tortillas, burrito size
Instructions
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat to prepare for cooking the steak.
- Cook the steak: Place the diced skirt steak evenly in the skillet and season with taco seasoning. Sauté the steak pieces for 1-2 minutes per side until they develop a slight brown crust.
- Sauté vegetables and finish steak: Add the diced red bell pepper and yellow onion to the skillet with the steak. Continue to sauté for 5-7 minutes until the steak is fully cooked through and the vegetables are tender.
- Add salsa and combine: Pour in the salsa and toss the steak and vegetables to coat thoroughly. Sauté for a few more minutes to blend the flavors, then remove the mixture from the heat.
- Prepare the cooking surface: Heat a griddle or cast iron skillet over medium-high heat for toasting the quesadillas.
- Assemble quesadillas: Place the flour tortillas on the hot griddle or skillet. Sprinkle a small amount of each cheese on one half of each tortilla, then top with the steak and vegetable mixture, followed by more cheese. Fold each tortilla in half creating a half-moon shape.
- Cook quesadillas: Cook the assembled quesadillas until the tortilla is golden brown on one side, about 1-2 minutes. Flip carefully and cook the other side until golden brown and the cheese is melted, about another 1-2 minutes. Monitor closely to prevent burning.
- Serve: Transfer the quesadillas to a cutting board, slice into portions, and serve immediately.
Notes
- Use skirt steak or a similar cut like flank steak for best flavor and tenderness.
- Be careful while sautéing the steak to avoid overcooking and drying it out.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Adjust the amount of salsa to taste for more or less moisture and spice.
- Serve with guacamole, sour cream, or additional salsa for extra flavor.
Keywords: Steak fajita quesadillas, Tex-Mex quesadilla, skillet steak quesadilla, quick dinner, cheese quesadilla, fajita recipe, tortilla recipe
Find it online: https://thedishspot.com/steak-fajita-quesadillas-recipe/
