Gluten-Free Steak and Cheese Quesadilla
Sink your teeth into this irresistible Gluten-Free Steak and Cheese Quesadilla, perfect for satisfying your Tex-Mex cravings without compromising on dietary needs. This hearty recipe features tender strips of seasoned steak, melty shredded cheese, and optional caramelized bell peppers and onions, all sandwiched between golden, crispy gluten-free tortillas. Quick and easy to prepare in under 40 minutes, it's a delightful blend of flavor and texture, elevated with gluten-free taco seasoning and a hint of buttery crispness. Serve these quesadilla wedges with a dollop of sour cream or a side of zesty salsa for the ultimate crowd-pleasing meal or snack. Whether you're gluten-free by necessity or choice, this dish is sure to become a favorite weeknight staple.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 8 ounces Steak (such as sirloin or flank steak)
- 2 teaspoons Gluten-free taco seasoning
- 1 cup Shredded cheese (such as cheddar or Monterey Jack)
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter or additional olive oil (for cooking)
- 0.5 cup Bell pepper (optional, thinly sliced)
- 0.5 cup Onion (optional, thinly sliced)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Begin by slicing the steak into thin strips. In a small bowl, toss the steak strips with the gluten-free taco seasoning to coat evenly.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the seasoned steak strips to the skillet and cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked through. Remove the steak from the skillet and set it aside.
In the same skillet, add the optional sliced bell pepper and onion if using. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove from the skillet and set aside.
Wipe the skillet clean and reduce the heat to medium. Add a small amount of butter or olive oil to the skillet, then place one gluten-free tortilla into the pan.
Sprinkle a thin, even layer of shredded cheese onto the tortilla, then add half of the cooked steak and vegetables (if using) on top of the cheese. Sprinkle an additional layer of shredded cheese on top of the steak and vegetables, and place a second tortilla on top to create a sandwich.
Cook the quesadilla for 2-3 minutes on one side, pressing gently with a spatula, until the bottom tortilla is golden brown and crisp. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining ingredients to make the second quesadilla.
Cut each quesadilla into wedges and serve hot with sour cream, salsa, or any other desired toppings or dips.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 567 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 837 mg | 18% | |
*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.
