Description
Crispy cheese-crusted steak quesadillas filled with seasoned skirt steak, sautéed onions and peppers, melted cheese, and a smoky chipotle lime mayo for a bold and satisfying meal.
Ingredients
- 1 pound skirt steak
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil or avocado oil
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeños with a little brine, finely chopped
- 2 teaspoons lime juice
- 2 teaspoons chipotle paste
- 1 medium onion, sliced
- 1/2 green bell pepper, sliced
- 1 tablespoon avocado oil
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
- 1 jalapeño, finely chopped (optional)
- Lime wedges for serving (optional)
Instructions
- In a small bowl mix mayonnaise, sour cream, pickled jalapeños, lime juice, and chipotle paste until smooth. Refrigerate until needed.
- Combine sea salt, cumin, garlic powder, paprika, and cayenne pepper in a small bowl. Rub the seasoning mixture evenly over the skirt steak.
- Heat 1 tablespoon oil in a skillet over high heat. Cook the steak about 3 minutes per side until browned and cooked to your preferred doneness. Let rest for 5 minutes then slice thinly.
- In the same skillet heat avocado oil over medium-high heat and sauté onion and bell pepper for about 5 minutes until softened and slightly charred.
- Heat a clean skillet over medium heat and sprinkle about 1/4 cup Monterey Jack cheese directly onto the skillet forming a circle slightly larger than a tortilla.
- Once the cheese melts and begins to brown place a tortilla over the cheese and press gently.
- Flip so the cheese-crusted side faces outward.
- On one half of the tortilla add cheddar cheese, sliced steak, sautéed vegetables, and a drizzle of chipotle lime mayo.
- Fold the tortilla over and cook 1–2 minutes per side until the cheese melts and the tortilla is crisp.
- Repeat with remaining tortillas and filling.
- Slice into wedges and garnish with cilantro, jalapeño, and lime wedges if desired.
Notes
- Slice the steak thinly against the grain to keep it tender.
- Allow the cheese to melt and brown before placing the tortilla for the best crust.
- Adjust chipotle paste and jalapeños to control the spice level.
- Monterey Jack and cheddar melt well but other melting cheeses can be used.
- Reheat leftovers in a skillet or air fryer for the best crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 105 mg
