Description
Delicious and savory quesadillas filled with tender skirt steak, sautéed vegetables, and melted cheese, perfect for any meal.
Ingredients
Scale
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup salsa
- 1 1/2 cups Cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 4 flour tortillas, burrito size
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced skirt steak, ensuring it forms an even layer in the skillet.
- Sprinkle the taco seasoning over the steak and sauté for 1-2 minutes per side until browned.
- Add the diced red bell pepper and onion, then continue to sauté for an additional 5-7 minutes.
- Drizzle the salsa over the mixture and toss to combine.
- Heat a griddle or cast iron skillet over medium-high heat.
- Place a tortilla on the cooking surface, sprinkle with cheese, add the steak mixture, and top with more cheese.
- Fold the tortilla in half and press down to seal.
- Cook until the bottom is golden brown, then flip and repeat on the other side.
- Remove, slice into wedges, and serve warm.
Notes
For extra flavor, consider marinating the steak before cooking. Customize with additional vegetables or different cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg