This steak quesadilla recipe is so easy and versatile that you can serve it as a dinner or an appetizer at your next party. Make the filling ahead of time for a quick weeknight dinner.
You will need:
- 1 tbsp coconut oil
- 12 oz frozen pepper and onion blend
- 15 oz Steak-Umm Sliced Steaks
- 1 oz packet fajita seasoning
- 1/2 cup water
- 8 oz Chihuahua shredded cheese
- 8 ct flour tortillas, burrito sized
Make the filling
Heat the oil in a large skillet over medium heat. Add the vegetables. Cook until soft and fragrant. Remove to a bowl and set aside.
Separate steaks and place them in the skillet. Use a spatula to break them up into pieces. Cook until no longer pink. Drain and return to skillet.
Stir in fajita seasoning and water. Return the vegetables to the skillet. Bring to a simmer. Stirring occasionally, simmer until the liquid is gone. [This step allows the flavors to blend and meld]
Remove from stove and cool completely.
If you will be making your quesadillas later then store the filling in an airtight container in the refrigerator until ready to use.
Build the quesadillas
Place a tortilla on a large plate or clean counter. Sprinkle with one-eighth [1/8] of the cheese. Spread with a quarter [1/4] of the filling [filling won’t entirely cover the tortilla]. Sprinkle with an eighth [1/8] of the cheese. Top with a second tortilla. Repeat with remaining ingredients. [makes 4 large quesadillas]
Make the quesadillas
Heat a griddle to medium-high. Place a quesadilla on the heated griddle. Cook until cheese has started to melt, and the bottom tortilla has goldened. Flip carefully. Cook until cheese is fully melted and tortillas are golden brown.
Remove to a large plate and repeat with the next quesadilla until all quesadillas are done.
Slice quesadillas into triangles using a pizza cutter. Serve with sour cream, salsa, and guacamole if desired.
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