Chili Lime Steak Fajita Quesadillas (Print Format)
Tender chili-lime steak and vibrant fajita veggies tucked inside golden quesadillas with gooey cheese.
# Ingredients:
→ Chili Lime Steak Marinade
01 -
1 lb flank steak or skirt steak
02 -
2 tbsp olive oil
03 -
2 tbsp fresh lime juice
04 -
2 tbsp fresh orange juice
05 -
1 tbsp lime zest
06 -
2 tsp chili powder
07 -
2 tsp ancho chili powder
08 -
1 tsp smoked paprika
09 -
1 tsp garlic powder
10 -
½ tsp cumin
11 -
½ tsp salt
12 -
¼ tsp black pepper
13 -
1 tsp red pepper flakes (optional, for heat)
→ Fajita Veggies
14 -
1 red bell pepper, sliced
15 -
1 green bell pepper, sliced
16 -
1 yellow onion, sliced
17 -
2 Fresno peppers, chopped
18 -
1 tbsp olive oil
19 -
½ tsp salt
20 -
¼ tsp black pepper
21 -
¼ tsp garlic powder
→ Quesadillas
22 -
4 large flour tortillas
23 -
2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack)
24 -
1 tbsp butter (for crisping tortillas)
→ Optional Toppings
25 -
Sour cream
26 -
Guacamole
27 -
Salsa
28 -
Fresh cilantro
# Steps:
01 -
In a small bowl, whisk together olive oil, lime juice, lime zest, and all the spices. Place the steak in a shallow dish or zip-top bag, then pour the marinade over it. Let it marinate for at least 30 minutes or up to 4 hours for deeper flavor.
02 -
Heat a large skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or longer to reach the desired doneness. Remove from heat and rest for 5 minutes before slicing thinly against the grain.
03 -
Using the same pan, add 1 tbsp olive oil over medium heat. Add the bell peppers and onions, seasoning with salt, black pepper, and garlic powder. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
04 -
Heat a clean skillet over medium heat and melt a small amount of butter. Lay a tortilla in the skillet, then evenly layer on shredded cheese, cooked steak slices, and sautéed fajita veggies. Sprinkle with additional cheese and top with another tortilla. Cook for 2-3 minutes per side, pressing lightly, until golden and crispy.
05 -
Slice the crispy quesadillas into quarters. Serve with optional toppings like guacamole, sour cream, or salsa. Pair with Mexican rice or a fresh salad for a complete meal.
# Tips:
01 -
Letting the steak rest before slicing ensures maximum juiciness.
02 -
Use a sharp knife to slice the steak thinly and against the grain for tender pieces.