Description
Sizzling Mexican-inspired loaded steak quesadillas bring bold flavors right to your plate. Melted cheese, tender grilled steak, and zesty toppings create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 1 lb (450 g) steak (sirloin, flank, or ribeye)
Spices and Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
Quesadilla Assembly Ingredients:
- 8 large flour tortillas
- 2 cups (200 g) shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup (75 g) diced bell peppers
- ½ cup (75 g) diced red onion
- ¼ cup (50 g) jalapeno slices (optional)
- ½ cup (120 ml) sour cream (for serving)
- ½ cup (120 ml) salsa or guacamole (for serving)
Instructions
- Infuse the steak with a robust blend of spices by massaging olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper into the meat. Allow the seasoned steak to absorb the flavors at room temperature for a brief interlude.
- Ignite a large skillet or grill pan over medium-high heat, creating an ideal searing environment. Carefully place the steak, allowing it to develop a rich, caramelized exterior for 3-4 minutes on each side. Aim for an internal temperature of 135°F for medium-rare or 145°F for medium. After cooking, let the steak rest, then slice it into delicate, against-the-grain strips.
- Warm a nonstick skillet over medium heat, laying down a tortilla as the foundation. Generously distribute shredded cheese across half the tortilla, creating a molten base. Artfully arrange steak slices, followed by a colorful medley of diced bell peppers, red onion, and optional jalapeños. Crown the creation with an additional sprinkle of cheese before folding the tortilla into a half-moon.
- Transform the quesadilla into a golden, crispy delight by cooking for 2-3 minutes per side. Ensure the cheese melts into a luxurious blanket and the tortilla achieves a perfect golden-brown hue. Repeat the process with remaining tortillas and fillings.
- Present the quesadillas by slicing them into triangular wedges. Accompany with an array of cool, complementary condiments such as sour cream, vibrant salsa, or creamy guacamole, inviting diners to personalize their culinary experience.
Notes
- Marinate the steak briefly to enhance flavor complexity and tenderness, allowing spices to penetrate deeply into the meat.
- Select high-quality, tender cuts like flank or skirt steak for maximum juiciness and optimal texture in quesadillas.
- Customize spice levels by adjusting chili powder and jalapeños, making the dish mild or fiery according to personal heat preferences.
- Slice steak against the grain to ensure maximum tenderness and easier chewing, creating a more enjoyable eating experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 690
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg