Steak Fajita Quesadilla (Print Version)
Seared steak, caramelized onions, and creamy cheese in a crisp tortilla with bold fajita flavor.
# Ingredients:
→ Marinade
01 -
1/2 cup lime juice
02 -
3 cloves garlic, minced
03 -
3 tablespoons chopped cilantro
04 -
2 tablespoons oil
05 -
1/2 teaspoon red pepper flakes
→ Steak Preparation
06 -
1 pound skirt steak
07 -
1 tablespoon cornstarch
08 -
2 teaspoons chili powder
09 -
1 tablespoon salt
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon ground cumin
14 -
1/4 teaspoon cayenne pepper
→ Assembly
15 -
2 large onions, thinly sliced
16 -
Oil for cooking
17 -
2 large flour tortillas
18 -
2 cups shredded Monterey Jack cheese
# Steps:
01 -
In a mixing bowl, combine lime juice, minced garlic, chopped cilantro, oil, and red pepper flakes. Whisk thoroughly.
02 -
Add skirt steak to the marinade, ensuring it is evenly coated. Cover and let marinate for at least 30 minutes in the refrigerator.
03 -
In a separate bowl, blend cornstarch, chili powder, salt, smoked paprika, onion powder, garlic powder, ground cumin, and cayenne pepper.
04 -
Remove steak from marinade, pat lightly, and coat evenly with the prepared seasoning blend.
05 -
Heat a skillet over medium heat with a small amount of oil. Add sliced onions and cook, stirring occasionally, until softened and caramelized. Remove from skillet and set aside.
06 -
In the same skillet or on a grill over medium-high heat, sear steak on both sides until cooked to your preferred doneness. Remove from heat and allow to rest for several minutes.
07 -
Using a sharp knife, slice steak thinly across the grain for tenderness.
08 -
Heat a clean skillet over medium heat and brush lightly with oil. Lay a flour tortilla flat, sprinkle half of the cheese evenly over one half, layer with sliced steak and caramelized onions, top with remaining cheese, and fold tortilla over.
09 -
Cook the folded tortilla until golden brown on the bottom, then flip and continue cooking until the second side is crisp and cheese is melted.
10 -
Transfer quesadilla to a cutting board, slice into wedges, and serve immediately while warm.
# Notes:
01 -
Allowing the steak to rest before slicing ensures juiciness and easier slicing across the grain for tenderness.