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Kenya's Kitchen88
Kenya Walker

Easy Fajita Steak Quesadilla Recipe

Well-seasoned seared steak, sautéed fajita veggies, & melted Monterey Jack & cheddar cheese all wrapped in a buttery toasted flour tortilla. 
 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American, Mexican
Ingredients Method Video

Ingredients
  

Makes 2 servings.
  • 2 Thin Ribeye Steaks (Alternatives: Flank or Sirloin steak)
  • 2 Flour or Corn Tortillas (I recommend flour tortillas)
  • 1 cup Monterey Jack & Mild Cheddar Cheese (Note: Add as much or less cheese to your quesadilla, it's based on your preference)
  • 1 to 2 Tbsp Olive oil
  • Butter Add enough Butter to toast the tortilla. (Alternative: Cooking spray or use a small drizzle of olive oil)
  • ½ Red Bell Pepper (Thinly sliced)
  • ½ Green Bell Pepper (Thinly sliced)
  • ½ Red Onion (Thinly sliced)
  • 1 to 2 Chipotle Peppers in Adobo Sauce (Add some of the adobo sauce to marinate the steaks)
  • 2 tsp Minced Garlic
  • ½ Fresh Lime Juice
  • ½ tsp Cumin
  • ½ tsp Oregano
  • ¼ tsp Black Pepper
  • ¼ tsp Cajun seasoning or Salt
  • Splash of Water (About 1/2 tsp)
***Note: For the chipotle peppers start out with adding a small amount so that the quesadilla is not mild or spicy.
***Optional: In the last two minutes of searing my steak- I like to add a sprinkle of cilantro, salt-free garlic & herb, and salt-free onion & herb. For the cilantro I used dried cilantro, but you can use fresh cilantro if you want to.

Method
 

  1. Clean & prep your steak. Optional: If you want to you can cut the steak into smaller bite size pieces before cooking.
  2. Prepare the marinade. In a bowl add the olive oil, Chipotle Peppers in Adobo sauce, minced garlic, juice of ½ a lime, cumin, oregano, black pepper, salt & a small splash of water. Mix all the ingredients together.
  3. Add the steak to the marinade & mix. (If you have the time, Allow the steak to marinate for 25 minutes, but 5 minutes would be ok.)
  4. Thinly slice the veggies (bell peppers & onion), then set aside.
  5. Over medium to medium high heat in a skillet add a drizzle of olive oil.
  6. Add the sliced veggies and season the veggies with black pepper, oregano, and Cajun seasoning or salt.
  7. Sauté the veggies for 3 to 5 minutes or until they begin to soften but have a nice crisp to them. Remove from the skillet & set aside.
  8. Then, in the same pan drizzle a little bit more olive oil to sear the steak.
  9. Add the marinated steak & sauté for 4 to 8 minutes (Cooking time will vary & it’s based on how you like your steaks to be cooked). Allow the steaks to cook until browned.
  10. Optional: In the last two minutes of searing my steak- I like to add a sprinkle of dried cilantro, salt-free garlic & herb, and salt-free onion & herb.
  11. Once the steaks are done, set them aside.
  12. Next, in a separate skillet you’re going to start preparing your quesadillas.
  13. Over medium to medium high heat, add a few pieces of butter and allow it to melt.
  14. Once the butter melts, add the tortilla & start layering the quesadilla. Add some cheese, the fajita veggies, sliced steak, and a final layer of more cheese.
  15. Fold the other half of the tortilla over and cook until the tortilla is lightly golden. Then, Flip the tortilla to the other side & toast until golden, 2 to 3 minutes per side. Repeat the process to make the other quesadilla.
  16. Remove the quesadilla from the skillet & slice it into wedges.
  17. Serve with sour cream, salsa or Pico de Gallo, and/or guacamole. Enjoy!