My steak quesadillas have become a fave of my son’s. They are a nice change from taco night.
These are so simple to make. The filling can be used throughout the week if you do not eat all 6 at once.
You may use chicken in place of steak if desired.
Steak Quesadillas
Course: MainCuisine: MexicanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesIngredients
6 large flour tortillas
1 Tbsp. olive oil
1/2 lb. beef round stir fry strips
1/2 green bell pepper, thinly sliced
1/2 red bell pepper thinly sliced
1 small onion, sliced
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. coriander
Salt and pepper to taste
1/4 cup water
Shredded cheddar cheese
To serve: Shredded lettuce, salsa, sour cream, lime quarters
Directions
- In a large skillet over medium high heat, add olive oil. Add beef strips and brown. Season with salt and pepper. Remove to a dish.
- In the same skillet, add green and red bell peppers and onion slices. Season with salt and pepper. Saute over medium high heat until soft. Add chili powder, cumin, garlic powder and coriander. Return steak to the pan and add 1/4 cup water. Stir until well combined and heated through. Add more water if desired. Set aside until ready to assemble quesadillas.
- To make quesadillas: Heat a medium skillet over medium heat. Add tortilla to dry pan. Warm for a minute, flip. On one half of the tortilla, add a handful of shredded cheese spreading evenly. Top with 1/6 of the meat and pepper mixture. Top with little more cheese. Fold empty side of tortilla over the side with the fillings. Press down with tongs to seal the edges. Once browned, flip to brown the other side. Remove to plate. Cool for a minute, and cut in half.
- Repeat with remaining tortillas and filling.
- Serve with shredded lettuce, salsa, sour cream and lime quarters.
