Cheese-crusted Steak Quesadillas (Print Format)
Crispy cheese quesadillas filled with juicy steak, sautéed veggies, and chipotle lime mayo. Perfect for sharing.
# Ingredients:
→ Steak
01 -
1 pound skirt steak
02 -
1 teaspoon sea salt
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
1/4 teaspoon cayenne pepper
07 -
1 tablespoon oil (for grilling)
→ Chipotle Lime Mayo
08 -
2 tablespoons mayonnaise
09 -
2 tablespoons sour cream
10 -
1 tablespoon pickled jalapeños with brine, blended
11 -
2 teaspoons lime juice
12 -
2 teaspoons chipotle paste
→ Quesadilla Fillings
13 -
1 medium onion, sliced
14 -
1/2 green bell pepper, sliced
15 -
1 tablespoon avocado oil (for cooking)
16 -
1 cup shredded Monterey Jack cheese
17 -
1 cup shredded cheddar cheese
18 -
4 large flour tortillas (burrito size)
→ Garnish (Optional)
19 -
1/4 cup fresh cilantro, chopped
20 -
1 jalapeño, finely chopped
21 -
Lime wedges
# Steps:
01 -
Mix the mayonnaise, pickled jalapeños, sour cream, lime juice, and chipotle paste in a small bowl. Refrigerate until ready for assembly.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
Repeat the process for all tortillas. Slice each quesadilla into portions and serve with garnishes such as cilantro, chopped jalapeños, or lime wedges.
# Tips:
01 -
Allowing the steak to rest after cooking ensures the juices redistribute, making the meat more tender and flavorful.