Steak Quesadillas
Indulge in the bold flavors of steak quesadillas, where perfectly seasoned flank steak is grilled to juicy perfection and layered with a medley of melted Mexican cheese inside golden, crispy flour tortillas. Infused with a smoky spice blend featuring garlic powder, cumin, and chili powder, the tender steak is the star of this dish, complemented by optional fresh toppings like creamy avocado and diced tomatoes for a burst of vibrant flavor. Quick and simple to prepare, these quesadillas are a crowd-pleasing choice for weeknight dinners or casual gatherings. Serve them with dollops of tangy sour cream, a sprinkle of cilantro, and your favorite salsa for the ultimate Tex-Mex experience. Ready in just 35 minutes, this easy steak quesadilla recipe promises bold tastes and satisfying textures in every bite!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Large flour tortillas
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Butter
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 2 tablespoons Chopped cilantro
- 0.5 cup Sliced avocado (optional)
Instructions
Place the flank steak on a cutting board and pat it dry with paper towels. Rub both sides with olive oil.
In a small bowl, mix together the garlic powder, ground cumin, chili powder, salt, and black pepper.
Evenly season the steak with the spice mixture, pressing it into the meat.
Heat a grill pan or skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon of butter and let it melt.
Place one tortilla in the skillet and sprinkle 1/2 cup of shredded cheese evenly across the surface.
Add a layer of the sliced steak, about 1/4 of the total amount, on top of the cheese. Optionally, add some diced tomatoes or avocado slices if desired, then top with another 1/2 cup of cheese.
Place a second tortilla on top and press down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and the cheese begins to melt.
Carefully flip the quesadilla using a spatula and cook the other side for an additional 2-3 minutes until golden brown and crispy.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and ingredients.
Cut each quesadilla into quarters and serve warm with sour cream, diced tomatoes, and cilantro as garnishes.
Nutrition Facts
Calories |
4516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.6 g | 419% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 8740 mg | 380% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.5 g | ||
| Protein | 276.3 g | 553% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 3950 mg | 304% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2835 mg | 60% | |
*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.
