STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden.
- Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
GRILLED SKIRT STEAK QUESADILLAS
Fire up the grill! This Grilled Skirt Steak Quesadillas recipe is a tasty way to enjoy summer grilling season!
Provided by David
Categories Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Using a food processor or blender, add all of the marinade ingredients; pulse until smooth.
- Place skirt steak in a large re-sealable bag. Add marinade, turning several times to coat. Refrigerate for 1 hour.
- Preheat grill to medium-high heat.
- Remove skirt steak from bag; discard any leftover marinade.
- Brush olive oil on both sides of the sliced onions.
- Place steak and onions on grill. Grill for 3-5 minutes per side, or until steak is done to taste.
- Reduce grill temperature to medium heat.
- Transfer skirt steak and onions to a large cutting board and let it rest for 5 minutes. Slice skirt steak against the grain into strips. Slice onions into strips.
- Lay tortillas out and split shredded cheese, sliced onions and steak evenly between tortillas. Fold each tortilla in half.
- Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Cut quesadillas into wedges and serve with salsa and sour cream.
Nutrition Facts : Calories 632 kcal, Carbohydrate 20 g, Protein 54 g, Fat 49 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 1206 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SKIRT STEAK QUESADILLAS
Provided by Susan Lasken
Categories Beef Cheese Appetizer Bake Sauté Picnic Super Bowl Cinco de Mayo Backyard BBQ Meat Steak Fall Spring Summer Winter Tailgating Party Monterey Jack Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 appetizer or 4 Main-course servings
Number Of Ingredients 6
Steps:
- Place steak in glass dish. Sprinkle steak on both sides with lime juice, salt and pepper. Let stand at least 15 minutes and up to 1 hour, turning steak occasionally.
- Preheat oven to 375°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add steak and sauté to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board. Let rest 5 minutes; slice thinly.
- Brush 4 tortillas with oil; place tortillas, oil side down, on 2 baking sheets. Spread 1/4 cup cheese and 1 tablespoon pico de gallo on each tortilla. Top each with second tortilla. Spread each with 1/4 cup cheese, 1/4 of steak and 1 tablespoon pico de gallo. Press third tortilla onto each stack. Brush top tortillas with oil.
- Bake quesadillas 10 minutes. Using metal spatula, turn each over. Continue to bake until heated through and golden, about 10 minutes longer. Transfer quesadillas to plates. Cut into wedges. Serve with remaining pico de gallo.
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