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.