Spicy Steak Quesadillas
Satisfy your cravings with these bold and flavorful Spicy Steak Quesadillas, a must-try recipe that’s perfect for a quick weeknight dinner or game-day snack. Tender, marinated flank steak seasoned with a smoky blend of chili powder, cumin, and smoked paprika takes center stage, layered with gooey melted cheddar and Monterey Jack cheeses inside a golden, crispy tortilla. A subtle kick from sliced jalapeños adds heat, balanced beautifully when served alongside cool, creamy sour cream and a sprinkle of freshly chopped cilantro. Ready in just 35 minutes, these quesadillas combine authentic Tex-Mex flavors with easy preparation, making them an irresistible choice for anyone who loves steak and spice!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Jalapeños, sliced
- 2 tablespoons Butter
- 0.5 cup Sour cream
- 2 tablespoons Fresh cilantro, chopped
Instructions
Place the flank steak on a cutting board and pat dry. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Rub the spice mixture evenly over both sides of the steak. Let it marinate for 10 minutes while you prepare other ingredients.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then cook the steak for 3-4 minutes on each side or until it reaches your desired doneness.
Remove the steak from the skillet and let it rest for 5 minutes. Thinly slice the steak against the grain.
In a clean skillet, melt 1 tablespoon of butter over medium heat. Place one tortilla in the skillet and sprinkle 1/2 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese evenly across one side of the tortilla.
Add a layer of sliced steak and a few jalapeño slices on top of the cheese. Fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown. Repeat with the remaining tortillas and ingredients.
Slice each quesadilla into wedges and serve with sour cream and fresh cilantro on the side for garnish.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.0 g | 327% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 7632 mg | 332% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.4 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2920 mg | 225% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1681 mg | 36% | |
*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.
