Loaded Steak Quesadillas

Directions: For the Grilled Steak:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create the steak marinade.
2. Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate for at least 30 minutes, or preferably, overnight in the refrigerator.
3. Preheat your grill or grill pan over medium-high heat. Grill the steak for 4-6 minutes per side, or until it reaches your desired level of doneness.
4. Allow the steak to rest for a few minutes before slicing it thinly against the grain.

For the Quesadillas:

1. Preheat a large skillet or griddle over medium heat.
2. Place a flour tortilla on the skillet. Sprinkle a layer of cheddar cheese and Monterey Jack cheese over half of the tortilla.
3. Arrange slices of grilled steak on top of the cheese layer.
4. Add a dollop of sour cream, a spoonful of guacamole, and a scoop of pico de gallo.
5. Fold the tortilla in half, creating a half-moon shape. Press it down gently with a spatula.
6. Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown, and the cheese is melted.
7. Repeat the process with the remaining tortillas and fillings.
8. Once cooked, transfer the loaded steak quesadillas to a cutting board and slice each into wedges.
9. Garnish with fresh cilantro and serve immediately.

Notes:

• Experiment with different cuts of steak, such as skirt or sirloin, for variation in flavor and texture.
• Customize the toppings based on your preferences—add jalapeños for heat or fresh lettuce for added crunch.
• For an extra kick, drizzle hot sauce or squeeze lime juice over the quesadillas before serving.

Frequently Asked Questions:

Q: Can I use pre-cooked steak or leftovers?

A: Absolutely! If you have leftover grilled steak or pre-cooked steak, it’s a great way to repurpose it for these quesadillas. Simply warm the steak before assembling the quesadillas.

Q: Can I make these vegetarian?

A: Yes, you can omit the steak and load the quesadillas with your favorite grilled vegetables or plant-based protein alternatives for a delicious vegetarian version.

Loaded Steak Quesadillas

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Grilled Steak:

• 1 lb 1 (about 450g) flank steak

• 2 tablespoons 2 olive oil

• 1 tablespoon 1 lime juice

• 2 teaspoons 2 chili powder

• 1 teaspoon 1 cumin

• 1 teaspoon 1 garlic powder

• Salt and black pepper, to taste

• For the Quesadillas:

• 8 large 8 flour tortillas

• 2 cups 2 (about 200g) shredded cheddar cheese

• 2 cups 2 (about 200g) shredded Monterey Jack cheese

• 1 cup 1 (about 240ml) sour cream

• 1 cup 1 (about 240ml) guacamole

• 1 cup 1 (about 240ml) pico de gallo

• Fresh cilantro, chopped (for garnish)

Directions

• For the Grilled Steak:
• In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create the steak marinade.
• Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate for at least 30 minutes, or preferably, overnight in the refrigerator.
• Preheat your grill or grill pan over medium-high heat. Grill the steak for 4-6 minutes per side, or until it reaches your desired level of doneness.
• Allow the steak to rest for a few minutes before slicing it thinly against the grain.
• For the Quesadillas:
• Preheat a large skillet or griddle over medium heat.
• Place a flour tortilla on the skillet. Sprinkle a layer of cheddar cheese and Monterey Jack cheese over half of the tortilla.
• Arrange slices of grilled steak on top of the cheese layer.
• Add a dollop of sour cream, a spoonful of guacamole, and a scoop of pico de gallo.
• Fold the tortilla in half, creating a half-moon shape. Press it down gently with a spatula.
• Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown, and the cheese is melted.
• Repeat the process with the remaining tortillas and fillings.
• Once cooked, transfer the loaded steak quesadillas to a cutting board and slice each into wedges.
• Garnish with fresh cilantro and serve immediately.

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