Description
Juicy steakfilled quesadilla with delicious meal idea Quick easy cooking tech for a tasty flavorful dish Perfect for lunch or dinner
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: sour cream, guacamole, salsa for serving
Instructions
- Begin by thinly slicing the flank steak against the grain, ensuring each piece is no more than 1/4 inch thick. In a large bowl, combine the steak, cumin, chili powder, salt, and pepper. Massage the seasonings into the meat, cover, and let it marinate for at least 15 minutes to allow the flavors to meld.
- While the steak is marinating, heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelized. Toss in the minced garlic during the last minute of cooking to infuse the mixture with its aromatic essence.
- Once the steak has marinated, heat a large grill pan or cast-iron skillet over high heat. Working in batches if necessary, add the steak slices in a single layer and cook for 2-3 minutes per side, or until the steak is cooked through and slightly charred on the edges. Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing into bite-sized pieces.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place one tortilla on the baking sheet and distribute a quarter of the cooked steak, sautéed vegetables, cheddar, and Monterey Jack cheeses evenly over half of the tortilla. Fold the other half of the tortilla over the fillings to create a half-moon shape.
- Heat a large grill pan or griddle over medium-high heat. Working in batches if necessary, place the assembled quesadillas on the hot surface and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Transfer the grilled quesadillas to a cutting board and slice them into wedges.
- Prep Time: 15 minutes
- minutes: 15
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4 servings
- Calories: 550
- Fat: 26g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g