Description
These Steak and Cheese Quesadillas are a delicious and satisfying meal that combines tender skirt steak, melted cheeses, and flavorful seasonings, all folded inside a golden-brown tortilla. Perfect for a quick weeknight dinner or a fun twist on traditional quesadillas.
Ingredients
Units
Scale
For the Steak:
- 1 pound Skirt Steak, diced into 1-inch pieces
- 1 Tbsp Vegetable Oil
- 1/2 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Medium Onion, diced
For the Quesadillas:
- 2 cups Mozzarella Cheese, shredded
- 1 1/2 cups Monterey Jack Cheese, shredded
- 4 Flour Tortillas, burrito size
Instructions
- Prepare the Steak: Heat vegetable oil in a large skillet over medium heat. Add steak, onions, salt, pepper, and onion powder. Sauté for 4-8 minutes per side until browned and cooked through.
- Assemble the Quesadillas: Let the steak rest for 5 minutes. Heat a griddle or skillet over medium-high heat. Place tortillas on the griddle, add cheeses, steak, and onions. Fold in half.
- Cook the Quesadillas: Cook until golden brown on each side, about 1-2 minutes per side. Slice and serve.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- You can substitute flank steak for skirt steak if desired.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 2g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
