Steak and Cheese Quesadilla
Satisfy your cravings with this indulgent Steak and Cheese Quesadilla recipe, a perfect blend of bold flavors and melty, gooey goodness. Juicy, well-seasoned flank steak seasoned with a touch of chili powder is seared to perfection, complemented by sweet sautéed red bell peppers and onions. This savory filling is sandwiched between layers of shredded cheddar and Monterey Jack cheese, all hugged by golden, crispy flour tortillas. Quick to prepare in under 40 minutes, this Tex-Mex favorite is perfect as a hearty dinner or an irresistible party snack. Serve it with creamy sour cream and zesty salsa on the side for a flavor-packed dipping experience. Packed with protein, vibrant veggies, and cheesy comfort, this quesadilla recipe will elevate your mealtime game effortlessly.
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Recipe Information
Ingredients
- 250 grams Flank steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili powder
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Onion
- 4 large Flour tortillas
- 200 grams Cheddar cheese
- 200 grams Monterey Jack cheese
- 2 tablespoons Butter
- 120 grams Sour cream
- 120 grams Salsa
Instructions
Season the flank steak with salt, black pepper, and chili powder on both sides. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the flank steak and cook for 4-5 minutes on each side or until desired doneness is achieved. Remove from the skillet and let rest for a few minutes.
In the same skillet, add the remaining olive oil. Slice the red bell pepper and onion into thin strips and sauté them in the skillet for about 5 minutes until softened. Remove from heat.
Thinly slice the rested steak across the grain.
Shred the cheddar and Monterey Jack cheeses and mix them together in a bowl.
Place a tortilla on a flat surface and sprinkle evenly with 1/4 of the cheese mixture. Top with slices of steak and sautéed vegetables. Sprinkle another 1/4 of the cheese mixture on top and cover with another tortilla.
Melt 1/2 tablespoon of butter in a clean skillet over medium heat. Place the prepared quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook the other side for another 2-3 minutes, ensuring the cheese melts and the tortilla is crispy. Repeat with the remaining tortillas.
Remove the quesadilla from the skillet and let it cool for 1 minute. Cut into wedges.
Serve immediately with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 831 mg | 64% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 476 mg | 10% | |
*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.
