Steak and Cheese Quesadillas

Name: Steak and Cheese Quesadillas
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 12 oz Skirt steak or flank steak; 2 tbsp Vegetable oil; 1 tbsp Lime juice; 1 tsp Ground cumin; 1 tsp Mild paprika; 0.5 tsp Mexican oregano; 0.5 tsp Garlic powder; 0.75 tsp Salt; 0.5 piece Yellow onion; 2 cup Monterey Jack cheese, shredded; 4 piece Flour tortillas (8-inch); 1 tbsp Butter; 0.25 cup Mexican crema (for serving); 1 piece Ripe avocado, sliced (for serving); 0.5 cup Mild tomato salsa (for serving)

Mexican-inspired · 40 mins

Tender, thinly sliced steak and melted cheese in crisp tortillas; serve mild toppings on the side.

K By kympro

Servings

12 oz Skirt steak or flank steak
2 tbsp Vegetable oil
1 tbsp Lime juice
1 tsp Ground cumin
1 tsp Mild paprika
0.5 tsp Mexican oregano
0.5 tsp Garlic powder
0.75 tsp Salt
0.5 piece Yellow onion
2 cup Monterey Jack cheese, shredded
4 piece Flour tortillas (8-inch)
1 tbsp Butter
0.25 cup Mexican crema (for serving)
1 piece Ripe avocado, sliced (for serving)
0.5 cup Mild tomato salsa (for serving)

Calories

828 kcal

Protein

49g

Carbs

40g

Fat

54g

Fiber

Sugar

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Season the Steak

1. Pat the steak dry and rub with half of the vegetable oil, lime juice, cumin, mild paprika, Mexican oregano, garlic powder and salt. Let it sit at room temperature for 15 minutes while you slice the yellow onion into thin strips.

12 oz Skirt steak or flank steak, 1 tbsp Vegetable oil, 1 tbsp Lime juice, 1 tsp Ground cumin, 1 tsp Mild paprika, 0.5 tsp Mexican oregano, 0.5 tsp Garlic powder, 0.8 tsp Salt, 0.5 piece Yellow onion
Cook the Filling

2. Heat a large skillet over high heat until very hot. Sear the steak 3 to 4 minutes per side for medium, then rest on a board for 5 minutes. Reduce heat to medium, add the remaining vegetable oil and the yellow onion, and cook 4 to 5 minutes until softened and lightly browned.

1 tbsp Vegetable oil, 0.5 piece Yellow onion
3. Slice the rested steak thinly against the grain, then chop into bite-size pieces. Toss with the cooked onion in a bowl, keeping the juices.
Assemble and Crisp

4. Wipe out the skillet and set over medium heat. Lay a flour tortilla on a board, sprinkle one half with Monterey Jack cheese, top with a quarter of the steak and onion mixture, then add a little more cheese. Fold the tortilla over to form a half moon. Repeat with the remaining tortillas.

2 cup Monterey Jack cheese, shredded, 4 piece Flour tortillas (8-inch)
5. Melt a little butter in the skillet and cook each quesadilla 2 to 3 minutes per side until golden, crisp and the cheese is fully melted. Add more butter to the pan between batches.

1 tbsp Butter
Serve

6. Rest the quesadillas for 1 minute, then cut into wedges. Serve with Mexican crema, avocado slices and mild tomato salsa on the side for dipping.

0.2 cup Mexican crema (for serving), 1 piece Ripe avocado, sliced (for serving), 0.5 cup Mild tomato salsa (for serving)

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