Steak Fajita Quesadillas Recipes

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
• Cook on high heat for roughly 3 minutes each side, for medium-rare.
• Let the steak rest for 10 minutes.
• While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
• Slice the steak into strips.
• Mix the steak into the pepper mix. Remove from heat and set aside.
• In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden.
• Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
• Serve immediately with sour cream, salsa, and guacamole.
• Enjoy!

SPICY FAJITA STEAK QUESADILLA

Steps:

• Spread 2 - 3 heaped teaspoons of yoghurt on a tortilla. Sprinkle a pinch of salt.
• Add some of the onion/bell pepper mix and 1/8th of the thinly sliced Steak on one half of the tortilla.
• Sprinkle about (loosely packed) 1/4 cup of shredded cheese and some chopped cilantro.
• Fold over and place this on the heated pan - about 2-3 minutes on one side on low-medium heat. Start with medium heat, If the sides are browning too fast, lower the heat to low. Regulate the heat according to your stove top.
• When the cheese has melted, remove tortilla from the heat and cut it in half.
• Serve while hot with some Guacamole.

STEAK FAJITA QUESADILLAS

Steps:

• In a large, non-stick skillet over medium - high heat, melt one tablespoon of the butter. Add the shaved steak and cook, stirring often, until no longer pink. Remove the steak from the pan, leaving behind the juices.
• Over medium heat, add a second tablespoon of butter and melt. Add the garlic and cook, stirring often, until fragrant, about one minute.
• Add the tomato paste, chili powder, sugar, smoked paprika, red pepper flakes and salt. Cook, stirring often, for an additional minute.
• Stir in the beer and cook for a couple of minutes until smooth. Return the steak to the pan with the sauce and stir to combine and cook for a few minutes until heated through.
• Remove the steak for the pan, leaving the juices behind. Add the onions and peppers. Cook over medium heat, stirring often, until they are softened, about 6 - 8 minutes.
• Remove the peppers and onions. Add a bit of butter to the skillet and place a flour tortilla in the skillet on top of the melted butter. Layer half the tortilla with cheese, steak, peppers and onions and sliced jalapeños. Fold the tortilla in half. Grill on both sides until cheese is melted. Repeat with all four tortillas.

FAJITA QUESADILLAS

Steps:

• Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
• (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
• While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
• Remove them to a paper plate to drain.
• Drain meat and brown in same skillet until done.
• Remove to paper plate to drain.
• Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
• Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
• Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
• Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
• This dinner sounds involved but is actually quite simple and very quick.
• Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.
• Enjoy!

STEAK FAJITAS

Steps:

• Combine all seasoning ingredients.
• Slice peppers and onions into thin strips.
• Remove fat and grizzle from steak and slice across the grain into thin strips.
• Heat large skillet to medium-high heat. Add vegetable oil and heat well. Add peppers and onions and allow to char slightly before stirring around.
• Move vegetable mixture to the side of the pan and add meat. Spread out as best as possible and allow to cook slightly.
• Sprinkle 1 Tbsp of seasoning mixture over top. Reserve remaining seasoning for future use. Stir fry meat and vegetable mixture until heated through and seasoning well blended.
• Heat tortillas if desired for easier rolling.
• Add 1/6 of meat mixture to each tortilla in a line across the middle. Do not over fill. Top with desired toppings. Fold side in slightly at the end of the line to form the bottom, then roll into a tube leaving the top end open.

FAJITA QUESADILLAS

Steps:

• Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
• Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
• Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.