Description
Delicious steak quesadillas filled with melted cheese and fresh vegetables.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 1/4 cup fresh cilantro (optional)
Instructions
- Season the flank steak with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Grill the steak over medium-high heat for about 5-7 minutes per side, or until cooked to desired doneness.
- Allow the steak to rest for a few minutes, then slice thinly against the grain.
- Heat a skillet over medium heat and place one tortilla in the skillet.
- Sprinkle some cheese on half of the tortilla, then add sliced steak, bell peppers, onions, and more cheese on top.
- Fold the tortilla over and cook for 2-3 minutes until the cheese melts and the tortilla is golden brown.
- Flip and cook the other side for another 2-3 minutes.
- Remove from skillet and repeat with remaining tortillas and filling.
- Cut into wedges and serve with salsa or guacamole.
Notes
- For extra flavor, marinate the steak for a few hours before grilling.
- You can use any combination of vegetables in the quesadilla.
- Serve with sour cream or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg