Taco Bell Cantina Steak Quesadilla Recipes

TACO BELL STEAK QUESADILLAS

Steps:

• 1. Get a small bowl and mix all of the sauce ingredients together. Try to get a smooth mixture as a result. 2. Add a little vegetable oil to a pan. Heat and cook the steak pieces. Remove from the pan and use a knife to cut them into thin slices. 3. Preheat a skillet over medium heat, lay tortilla on the skillet once heated 4. Sprinkle 1/4 cup of each of the shredded cheeses and half of the American cheese onto the tortillas 5. Place about 1/4 of the chicken over the cheese. 6. Measure one tablespoon of the sauce and spread it on the empty side. 7. Gently and carefully, fold the tortilla in half so both sides meet together. Flatten it with a spatula. 8. Wait until the cheese has melted, or cook until lightly brown on both sides. Remove from the skillet and cut the quesadilla into four slices.

TACO BELL STEAK RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, lime juice, oil, oregano, cumin, and chipotle powder.
• Add the steak to the soy sauce mixture to marinate. Cover the bowl and place it in the fridge for 1 hour at least.
• Heat a skillet on medium-high flame and transfer the steak to the skillet discarding any remaining marinade.
• Mark one tortilla with the creamy jalapeño sauce while the steak is cooking.
• Cook the steak until soft, tender, and your desired texture is achieved. Then transfer it to a plate and keep it warm.
• In another non-stick skillet, place the second tortilla and load it up with chihuahua cheese and cheddar cheese.
• Cook over medium heat and when the cheese starts melting from edges, spread the steak over cheese and top with the first tortilla. Cook for a few minutes then flip over and cook on the other side until the cheese has melted and the tortilla is crispy.
• Transfer the quesadilla to the cutting board and cut it into 4 or 6 wedges. Serve immediately and enjoy.

TACO BELL QUESADILLAS

Steps:

• Combine sauce ingredients and stir until smooth.
• Grill chicken in vegetable oil and cut into thin slices.
• Preheat skillet over medium heat.
• One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
• Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
• On the empty side, spread about one tablespoon of sauce.
• Fold over, and press gently with spatula.
• Cook until cheese is melted and slice each into 4 pieces.

TACO BELL CANTINA STEAK QUESADILLA

Steps:

• In a small bowl, combine shredded cheese, cheese wedge, and jalapenos. Stir until uniform.
• Halve portobello slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portobello pieces and stir until softened and lightly browned (4 minutes).
• Add sliced steak, sprinkle with seasonings and stir for about 2 minutes, until just cooked through.
• Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet.
• Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
• Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.