Ingredients
To create these delicious quesadillas, you’ll need a handful of simple, fresh ingredients. Here’s what I use:
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- Butter or cooking spray, for the skillet
Feel free to substitute the cheddar and Monterey Jack with your preferred cheese blend. If you’re a fan of spice, add a pinch of cayenne pepper for an extra kick!
Instructions
- Start by marinating the steak. In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Add the sliced steak and toss to coat. Let it marinate for at least 30 minutes, or overnight for more flavor.
- Heat a large skillet over medium-high heat. Add the marinated steak and cook for about 5-7 minutes, until it’s browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, add a bit more oil if necessary and sauté the onions and bell peppers until they’re soft and slightly caramelized, about 5 minutes. Remove and set aside.
- Wipe the skillet clean and reduce the heat to medium. Add a small amount of butter or spray with cooking spray.
- Place a tortilla in the skillet. On one half of the tortilla, layer a mixture of the cooked steak, sautéed onions and peppers, and a generous amount of cheese.
- Fold the tortilla over and cook for about 3 minutes on each side, until the tortilla is golden and the cheese is melted. Repeat with the remaining tortillas and filling.
- Once all the quesadillas are cooked, slice them into wedges and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International