Description
A delicious and easy recipe for steak quesadillas, perfect for a quick weeknight meal in the spring.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup bell peppers, sliced
- 1/2 cup onions, sliced
Instructions
- Preheat a grill or skillet over medium-high heat.
- Season the flank steak with olive oil, garlic powder, cumin, salt, and pepper.
- Grill the steak for about 5-7 minutes on each side, or until cooked to your desired doneness.
- Remove the steak from the grill and let it rest for a few minutes before slicing it thinly.
- In the same skillet, sauté the bell peppers and onions until they are soft.
- Place a tortilla in the skillet, sprinkle half with cheese, add sliced steak, sautéed vegetables, and top with more cheese.
- Fold the tortilla in half and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
- Repeat with remaining tortillas and fillings.
- Cut into wedges and serve with salsa or guacamole.
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Notes
- Feel free to add other vegetables like mushrooms or spinach.
- For a spicier kick, add jalapeños or hot sauce.
- These quesadillas can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg