Gluten-Free Steak Quesadilla
Satisfy your craving for a hearty, flavorful meal with this Gluten-Free Steak Quesadilla recipe, perfect for a weeknight dinner or weekend treat! Featuring tender, spiced steak strips, sautéed bell peppers and onions, and gooey melted cheese, all tucked inside crispy gluten-free tortillas, this dish is bursting with bold Tex-Mex flavors. With 15 minutes of prep time and a quick 20-minute cook, it’s an easy yet gourmet option for gluten-free eaters. Customize your quesadillas with optional sides like creamy guacamole, tangy sour cream, and fresh cilantro for a restaurant-quality experience right at home. Whether you're gluten-intolerant or simply seeking a delicious spin on a classic steak quesadilla, this recipe delivers on taste, texture, and convenience.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Steak (flank steak or skirt steak)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded Mexican blend cheese (or any gluten-free cheese blend)
- 1 medium Bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Begin by preparing the steak. Pat it dry with paper towels and cut it into thin strips if not already prepared.
In a small bowl, mix together the garlic powder, ground cumin, chili powder, salt, and black pepper.
Rub the spice blend evenly over the steak strips to coat them well and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3-4 minutes per side, or until they are browned and cooked through. Remove the steak from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell pepper and onion. Sauté for 5-6 minutes until the vegetables are soft and slightly caramelized. Remove them from the skillet and set them aside with the steak.
Wipe the skillet clean with a paper towel and reduce the heat to medium.
Place one gluten-free tortilla in the skillet. Sprinkle 1/4 cup of shredded cheese over half of the tortilla.
Add a layer of the cooked steak, sautéed vegetables, and an additional 1/4 cup of cheese on top. Fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat this process with the remaining tortillas and fillings.
Transfer the cooked quesadillas to a cutting board. Cut each quesadilla into wedges using a sharp knife or pizza cutter.
Serve the quesadillas warm with sour cream, guacamole, and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
3025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.0 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2063 mg | 159% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
