Steak Quesadilla
In this copycat Chipotle Steak Quesadilla recipe, tender steak is marinated with bold flavors and then seared to perfection. The steak is combined with charred peppers, onions, and melty cheese in a crispy tortilla to create the perfect quesadilla.
Equipment
- Large Cast Iron Skillet
- Gallon sized ziptop bag
- cutting board
- sharp knife
Ingredients
For the Steak Marinade:
- 12 ounces (320 g) sirloin, ribeye, skirt, or flank steak
- 2 cloves garlic minced
- 2 teaspoons (10 ml) adobo sauce from canned chipotle in adobo
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
For the Quesadilla:
- 1 tablespoon (15 ml) olive oil
- 1 green bell pepper sliced
- 1 medium red onion sliced
- ½ teaspoon salt
- 3 large flour tortillas
- ¾ cup (85 g) shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream for serving
Instructions
- Prepare the marinade: Whisk garlic, adobo sauce, olive oil, lime juice, chili powder, cumin, oregano, smoked paprika, and salt in a ziptop bag.
- Marinate steak: Place steak into the bag, seal, and refrigerate for at least 30 minutes or up to 24 hours.
- Prepare vegetables: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add sliced bell pepper and onion, sauté until lightly charred but still crunchy (about 3-4 minutes). Season with salt. Remove vegetables from skillet and wipe clean.
- Cook steak: Remove steak from the fridge about 30 minutes before cooking. Add a tablespoon of olive oil or avocado oil to the skillet over medium-high heat. Sear steak for about 3 minutes per side, or until a nice crust forms and the internal temperature reaches 125-135°F (52-57°C) for medium-rare to medium. Transfer steak to a cutting board and rest for 5 minutes. Cut into small cubes.
- Assemble quesadillas: Wipe the skillet again and place over medium heat. Lay one tortilla flat in the skillet, add a third of the sautéed vegetables on one side, then a third of the steak cubes, and sprinkle with ¼ cup cheese. Fold tortilla in half over the filling.
- Cook quesadillas: Cook until the tortilla is crisp and cheese has melted, about 2 minutes per side. Repeat with the other tortillas and remaining ingredients. Remove quesadillas, cut each into two pieces, and serve warm with sour cream.
Notes
- Use a cast iron skillet. A heavy, well-seasoned cast iron skillet is the best tool for searing steak on the stovetop. This type of pan can be heated to a high heat and will hold that heat evenly during the cooking process.
- Wash the pan in between items. After cooking the peppers and onions, and again after cooking the steak, add a little bit of water to the hot pan and then carefully wipe it with a paper towel before cooking the next thing.
- Marinating time. 30 minutes is the minimum amount of time that the steak will need to soak up all of the delicious flavor from the marinade. If you have extra time, let it go longer, for up to 24 hours.
- Resting is important. After cooking, allow the meat to rest for 5-10 minutes before you cut into it. This way, the steak will stay moist and juicy.
- Serving Size: This recipe makes 3 quesadillas. Serve each person a half quesadilla if you're also including side dishes. Otherwise, you can plan on one quesadilla per person.
Nutrition
Serving: 100g | Calories: 249kcal | Carbohydrates: 12g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 1111mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/steak-quesadilla/