Ingredients
- 1 pound skirt steak, diced into bite-sized pieces
- 1½ cups shredded mozzarella cheese
- ½–1 cup shredded Monterey Jack cheese (optional, to taste)
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- 1 teaspoon salt
- 4 large tortillas (flour or corn)
- Optional: sliced onions, bell peppers, jalapeños, additional seasonings (e.g. pepper, garlic powder)
Instructions
- In a bowl, toss the diced steak with onion powder, salt, and any additional desired seasonings.
- Heat vegetable oil in a skillet or griddle over medium-high heat.
- Add steak (and optional sliced onions or peppers) and sauté until the steak is cooked through and vegetables are softened.
- Reduce heat to medium. Place a tortilla on the skillet, sprinkle mozzarella and Monterey Jack on half, and spoon steak mixture over the cheese.
- Fold the tortilla over and press gently.
- Cook until the bottom is golden and crisp, then flip and cook the other side until golden and cheese is melted.
- Remove from heat, let rest for 1 minute, slice into wedges, and serve.
Notes
- Customize with other meats, veggies, or cheeses.
- Drain excess steak juices to avoid soggy tortillas.
- For vegetarian, sub steak with mushrooms, zucchini, or tofu.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in skillet, oven, or briefly in microwave followed by pan-crisping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
