Beef Steak Quesadilla Recipe
Our beef steak quesadillas are comfort food done right. They're simple, satisfying, and full of flavor. After one bite, takeout won't stand a chance.
Ingredients
- 2 10 inch flour tortillas
- 2 tsp salted butter (or unsalted)
- 6 -8 ounces cooked flank or skirt steak -thinly sliced and chopped (seasoned with salt and black pepper to taste.)
- 1 tsp fresh cilantro (-finely chopped)
- 1 cup Mexican blend shredded cheese
- ½ cup bell peppers (-diced)
- ½ cup sweet onions (- diced)
- ½ tsp taco seasoning (more or less to taste)
- more butter if needed
Instructions
Place a large skillet (should hold the tortilla flat) over medium heat.
When the pan is hot, add the butter to the pan.
Once melted add the onions, peppers, and taco seasoning to the pan and cook for 2-3 minutes until lightly softened (you don't want them too soft).
Remove the onions and peppers from the pan.
(If there is too much melted butter in the pan, drain off a bit. If you prefer you can also wipe the pan clean, then add half a teaspoon of butter to the pan.)
Place the flour tortilla in the pan.
Spread ½ cup of the steak on half of the tortilla (leave about half inch around uncovered).
Add half of the onion pepper mixture over the steak.
Sprinkle half of the shredded cheese over the mixture.
Then sprinkle the cilantro over the cheese.
Fold the tortilla in half and cook on each side for 2 minutes, allowing for the cheese to melt and all ingredients to cook together.
*Be careful not to let the quesadilla burn. If the pan is too hot, remove it from the heat for one minute, then return it to the heat. You want the tortilla browned but not burnt.
Repeat the steps to complete the second quesadilla.
Tent the first quesadilla with aluminum foil to keep it warm (or place it in a 200-degree oven) until ready to serve.
Cut into thirds and serve with dipping sauce and Mxican rice and/or beans.
Comments (0)
No comments yet. Be the first to comment!