Description
Discover the ultimate fusion of smoky steak fajita flavors wrapped in cheesy quesadillas, perfect for a quick weeknight dinner or weekend feast.
Ingredients
Scale
- 1 pound Skirt Steak, diced into 1‑inch pieces
- 1 tbsp vegetable oil
- 2 tbsp taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 4 large flour tortillas (burrito size)
Instructions
- Heat a skillet or Blackstone griddle over medium‑high heat and add the vegetable oil.
- Season the diced steak with taco seasoning and sear until browned, about 3‑4 minutes.
- Remove the steak and set aside; in the same pan, sauté the diced red bell pepper and yellow onion until softened, 3‑4 minutes.
- Return the steak to the pan, stir in salsa, and cook another minute.
- Layer shredded cheddar and Monterey Jack cheese on a tortilla, add the steak mixture, then top with another tortilla.
- Cook each quesadilla on the griddle until golden and the cheese melts, about 2‑3 minutes per side.
- Slice into wedges and serve hot.
Notes
For a quicker version, use pre‑cooked steak strips. Substitute Monterey Jack with pepper jack for extra heat. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: steak, fajita, quesadilla, blackstone, grilling