Steak Quesadillas

Quick and  easy Mexican steak quesadillas! This is a great recipe to use up leftover steak or make an easy weeknight meal.

 

Hello, friends. I hope you are all recovering from your yearly turkey overdose. If you are anything like me, you are probably vowing not to cook anything more complicated than frozen pizza for dinner for the foreseeable future. This is why I am bringing you these super easy and delicious steak quesadillas.

 

First, fry up your steak until it's nice and brown with some peppers and onions. You can even fry up a big batch and store it in your refrigerator to make quesadillas (or nachos!) throughout the week! 

 

Next, add a ton of cheese. I'm talking a literal ton. That's 2000 pounds, people. 

 

 

 

 

 

To me one of the secrets to a great quesadilla is really buttering the tortilla well before you fry it. I said it was easy, not health food.

Once they are fried up, dinner is served. So easy. Just throw some pico de gaillo on top and you're good to go.

 

Now, since we were ridiculously on top of things this year and got our Christmas tree last Saturday (which we cut down ourselves in the mountains in traditional Wyoming fashion), I am already totally into the Christmas spirit and ready to bake all kind of festive goodies for you all this week. So, send me all your ideas for recipes you want me to post this month!

 

 

 

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Mexican

Yield: 6 quesadillas

Author: Yammie's Noshery

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Steak Quesadillas

Quick and easy Mexican steak quesadillas! This is a great recipe to use up leftover steak or make an easy weeknight meal.

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 2 cloves garlic
• 1 lb flat iron steak or steak of your choice (you can use leftover too!)
• 3 tablespoons butter (plus more for tortillas)
• 4 teaspoons taco seasoning
• 3 cups grated cheese (I used a combo of cheddar and Monterey jack)
• 12 flour tortillas (I used fajita size)

Instructions

1. Chop the onion and bell pepper.
2. Heat a skillet over medium-high heat. Add the butter and onion and pepper and cook until tender.
3. Meanwhile, mince the garlic and chop up the steak as small as possible. Once the onion and pepper are slightly softened, add the steak and garlic. continue cooking until the steak is nicely browned. Remove from heat and set aside.
4. Heat a large, clean pan over medium heat. Liberally butter a tortilla and place on the pan. Top with 1/4 cup grated cheese. Sprinkle 1/4 cup of the steak and vegetable mixture over the cheese. Top the steak with 1/4 cup more cheese. Butter another tortilla and place on top of the last layer of cheese, butter side up.
5. Cook until the bottom is golden brown and then flip with a large spatula. Continue cooking until the other side is browned and then remove from pan.
6. Repeat this process until you have used up all the steak mixture.
7. Serve with pico de gallo, salsa, and/or sour cream.

Notes:

The steak mixture keeps great in the fridge for up to 4 days.

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