Ingredients
Scale
- 1 pound Skirt Steak, diced into 1-inch pieces
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 1/2 cups Monterey Jack Cheese, shredded
- 1 1/2 cups Cheddar Cheese, shredded
- 4 Flour Tortillas (burrito size)
- 2 Tbsp Taco Seasoning
- 1/4 cup Salsa
- 1 Tbsp Vegetable Oil
Instructions
- Season the steak. Toss the diced skirt steak with 2 tablespoons of taco seasoning until every piece is well coated. Set aside for 5 minutes while you prep the vegetables.
- Cook the vegetables. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced yellow onion and red bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the edges start to soften and pick up a little color.
- Cook the steak. Push the vegetables to one side of the skillet, then add the seasoned steak pieces in a single layer. Cook for 3 to 4 minutes, stirring once or twice, until the steak is browned and cooked through. Mix the steak and vegetables together, then stir in the salsa. Remove from heat.
- Mix the cheese. In a bowl, combine the shredded Monterey Jack and cheddar. This two-cheese blend melts evenly and gives you that gooey pull with every bite.
- Assemble the quesadillas. Lay a burrito-size flour tortilla flat on a clean surface. Sprinkle a generous layer of cheese over one half of the tortilla. Spoon some of the steak and veggie filling on top of the cheese, then add another layer of cheese over the filling. Fold the tortilla in half.
- Toast the quesadillas. Heat a clean skillet or griddle over medium heat (no oil needed). Place the folded quesadilla in the pan and cook for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted.
- Slice and serve. Transfer the quesadilla to a cutting board and slice into 3 to 4 wedges. Repeat with remaining tortillas and filling. Serve immediately with extra salsa, sour cream, or guacamole on the side.
Notes
- Pat the steak pieces dry with a paper towel before seasoning so they brown instead of steaming in the pan.
- Don’t overfill the tortillas. A heaping half-cup of filling per quesadilla is the sweet spot. Too much and it’s hard to flip cleanly.
- Use burrito-size tortillas (10-inch). Smaller tortillas leave too little room for a good filling-to-tortilla ratio.
- Let the quesadillas rest on a cutting board for a full minute before slicing. This keeps the cheese from sliding out when you cut.
- If cooking for a crowd, keep finished quesadillas warm in a 200°F oven on a sheet pan while you work through the rest.
- A two-cheese blend like Monterey Jack and cheddar melts better than either alone. Monterey Jack brings the stretch, cheddar brings the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg