Ingredients
1 lb skirt steak (or flank/sirloin), sliced or diced
2 tbsp vegetable oil
1 tsp onion powder
1 tsp salt (or to taste)
4 large flour tortillas
2 cups shredded cheese (Monterey Jack, Mexican blend, or preferred cheese)
Instructions
- Heat vegetable oil in a skillet over medium-high heat.
- Season steak with onion powder and salt, then add to skillet.
- Cook steak until seared and cooked through. Remove and let rest, then slice or dice.
- Wipe out skillet if needed. Place a tortilla in the pan, sprinkle cheese, add steak, top with more cheese, then fold.
- Cook quesadilla until golden brown on both sides and cheese is melted.
- Slice into wedges and serve hot.
Notes
- Use skirt or flank steak for best flavor and tenderness, slicing against the grain.
- Experiment with different cheeses like cheddar, pepper-jack, or Oaxaca.
- Add sautéed peppers, onions, or jalapeños for extra flavor.
- Reheat in a skillet, oven, or toaster oven for best crispiness.
- Microwave reheating works but tortillas may soften.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
