Description
Delicious and easy-to-make steak quesadillas with colorful vegetables and melted cheese.
Ingredients
Scale
- 1 lb flank steak
- 1 tbsp olive oil (for marinating)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tbsp olive oil (for cooking)
Instructions
- Marinate the steak by slicing it into thin strips and mixing with olive oil, cumin, chili powder, garlic powder, and salt. Allow to rest for at least 30 minutes.
- While the steak marinates, slice the bell peppers and onion into thin strips.
- Heat a skillet over medium-high heat and add a splash of olive oil. Cook the marinated steak for about 4-5 minutes until cooked through. Set aside.
- In the same skillet, add more olive oil if necessary and sauté the bell peppers and onions until tender (about 4 minutes).
- Assemble your quesadillas by placing cheese on half of each tortilla followed by steak and veggies; top with more cheese before folding.
- Cook folded quesadillas in the skillet over medium heat until golden brown on both sides (about 3 minutes per side). Serve with salsa or guacamole.
Notes
- Serve with your favorite salsa or guacamole for added flavor.
- Feel free to customize the veggies based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg