Steak Fajita Style Quesadillas
The last entry in #flanksteakweek: the steak fajita style quesadillas. Maybe my favorite of them all because I love mexican food so much…love love love it.
Can we talk about quesadillas? We eat them a lot at our house. Our kids love plain cheese quesadillas and we like the more grown up versions like this one. With this recipe, you can cook up a big batch of veggies and steak, and anything leftover will make great leftovers for lunch the next day.
Once all your veggies are sliced and cooked up, you can add the grilled steak in.
You are now ready to assemble: top the tortilla with all the good stuff and lots of cheese and top with a second cooked tortilla or just fold in half for a single serving.
Steak fajita style quesadillas
- - leftover flank steak
- 1/2 medium green bell pepper seeded and sliced into strips
- 1/2 medium onion halved and thinly sliced
- 2 teaspoons vegetable oil
- 4 6- inch white tortillas corn or flour tortillas
- nonstick cooking spray
- 1/2 cup shredded cheese - we used the mexican blend - use your favorite
- 2 thin slices tomato halved crosswise
- 1 tablespoon snipped fresh cilantro
- sour cream optional
- lime wedges optional
In a large skillet cook the pepper and onion in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Toss into the pan the grilled steak cut into strips.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion, pepper steak mixture and cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream, tomatoes, cilantro and lime wedges.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!