Description
When you think of a dinner that is not only quick but also packed with flavor, do steak fajita quesadillas come to mind? If not, you might be missing out on one of the easiest yet most delicious dinner ideas out there! These quesadillas marry the vibrant flavors of steak and sautéed peppers with the delightful crispness of a golden tortilla.
Ingredients
Here’s what you’ll need to whip up these savory steak fajita quesadillas:
- 1 pound flank steak (or skirt steak; these cuts are tender and flavorful)
- 2 tablespoons olive oil (or avocado oil)
- 1 bell pepper (any color you prefer – red and yellow add a pop of color)
- 1 medium onion (yellow or red, sliced)
- 2 teaspoons chili powder (for that satisfying kick)
- 1 teaspoon cumin (adds a warm, earthy flavor)
- Salt and pepper (to taste)
- 4 large flour tortillas (substitutions: use corn tortillas for a gluten-free option)
- 1 ½ cups shredded cheese (Mexican blend or Monterey Jack)
- Optional toppings: sour cream, guacamole, salsa, or fresh cilantro
This vibrant mix of ingredients creates a beautifully balanced dish that is satisfying and delicious.
Instructions
-
Prep the Steak
Start by seasoning your flank steak with salt, pepper, chili powder, and cumin on both sides. Let it sit for about 10 minutes to allow the spices to develop flavor while you prepare the veggies. -
Cook the Steak
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned steak, cooking for about 4-5 minutes on each side, or until it reaches your desired level of doneness (medium-rare is ideal!). Remove from the skillet, cover with foil, and let it rest for about 5 minutes. -
Sauté the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. The aroma will be irresistible! -
Slice the Steak
Once rested, slice the steak thinly against the grain. This ensures maximum tenderness in each bite. -
Assemble the Quesadillas
Now, let’s build our quesadillas! Place a tortilla in the skillet, sprinkle a generous amount of shredded cheese on half, then layer with sautéed veggies and sliced steak. Fold the tortilla over. -
Cook the Quesadillas
Carefully flip the quesadilla after about 3-4 minutes or until the cheese has melted and the tortilla is golden brown. Cook for another 2-3 minutes on the other side. Repeat this process for the remaining tortillas. -
Serve & Enjoy!
Slice the quesadillas into wedges and serve with your choice of toppings—sour cream, guacamole, or salsa will take these to the next level!
Nutrition
- Calories: 400 kcal per quesadilla
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g