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.
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.
Instructions
- Clean & prep your steak. Optional: If you want to you can cut the steak into smaller bite size pieces before cooking.
- 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.
- 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.)
- Thinly slice the veggies (bell peppers & onion), then set aside.
- Over medium to medium high heat in a skillet add a drizzle of olive oil.
- Add the sliced veggies and season the veggies with black pepper, oregano, and Cajun seasoning or salt.
- 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.
- Then, in the same pan drizzle a little bit more olive oil to sear the steak.
- 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.
- 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.
- Once the steaks are done, set them aside.
- Next, in a separate skillet you’re going to start preparing your quesadillas.
- Over medium to medium high heat, add a few pieces of butter and allow it to melt.
- 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.
- 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.
- Remove the quesadilla from the skillet & slice it into wedges.
- Serve with sour cream, salsa or Pico de Gallo, and/or guacamole. Enjoy!