"From Seasaltwithfood. Simply delicious."
- Serving Size: 1 (332.2 g)
- Calories 380.5
- Total Fat - 16 g
- Saturated Fat - 8.7 g
- Cholesterol - 110.3 mg
- Sodium - 628.1 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.2 g
- Sugars - 5.3 g
- Protein - 46.9 g
- Calcium - 591.1 mg
- Iron - 2.7 mg
- Vitamin C - 105.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Season the beef slices with sea salt, black pepper and 1 tablespoon of the Fajita. Let it marinate for about 20 to 30 minutes. When ready to cook, mix in the olive oil to loosen the meat. Divide the meat into 3 to 4 portions.
Heat a large cast-iron or non-stick pan over medium heat until hot. Add 1-½ tablespoons of olive oil, follow by a portion of the peppers, onions, and sauté until the onions are softened, about 5 to 6 minutes, and push it on one side of the pan.
Add about 1 tablespoon of oil to the pan, a portion of the beef, and when the beef starts to sizzle, season with Fajita/steak seasoning, turn over and cook the other side. Then sauté the meat and vegetables together until well combine and the meat still pink inside.
Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer cheese on one side of the tortilla. Then scatter some meat and vegetables, pickled jalapeno, season with some sea salt and pepper, and top with another layer of cheese.
Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted.
Slide the tortilla onto a plate repeat with the remaining tortilla, cheese, meat and vegetables, and pickled jalapeno. To serve, cut each quesadilla into 3 wedges, serve with some Salsa Fresca and Guacamole.
Makes 5 to 6 Steak Quesadillas
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting beef sirloin steaks, look for steaks that are bright red in color and have a good amount of marbling.
- When selecting cheese, look for a Monterey Jack Cheese/Tex-Mex Blend that is aged for at least 8 weeks for optimal flavor.
- Instead of beef sirloin, use tofu or tempeh for a vegetarian alternative. The benefit of this substitution is that it provides a plant-based source of protein that is healthier and more sustainable than beef. Additionally, it is easier to prepare and quicker to cook than beef.
- Instead of pickled jalapeno, use pickled banana peppers for a milder flavor. The benefit of this substitution is that it provides a milder flavor that is better suited for those who prefer a less spicy dish. Additionally, it is a great way to add a unique flavor to the quesadillas.
Vegetarian Quesadillas Replace the beef sirloin with an equal amount of diced mushrooms, diced zucchini, and diced red bell pepper. Omit the Fajita/Steak Seasoning and replace with a tablespoon of taco seasoning. Proceed with the recipe as normal.
Mexican Rice: Mexican Rice is a great accompaniment to steak quesadillas. It is a simple dish made with long grain rice, tomatoes, onion, garlic, and spices. The flavor of the rice complements the savory steak and cheese quesadillas perfectly. It is also an easy and tasty side dish that is sure to impress your guests.
Black Bean Salad: Black Bean Salad is a delicious and healthy side dish that pairs perfectly with Mexican Rice and steak quesadillas. It is made with black beans, onions, tomatoes, cilantro, and a simple lime and olive oil dressing. The salad provides a nice contrast to the savory quesadillas and adds a fresh, zesty flavor to the meal. The beans also provide a good source of protein and fiber, making this a nutritious addition to the plate.
Q: How do I make sure the cheese melts?
A: To ensure the cheese melts, cook the quesadilla over medium heat and press down lightly with a spatula. Also, make sure to use enough cheese so that it melts when heated.
Q: What type of cheese is best for quesadillas?
A: Monterey Jack and cheddar are popular choices for quesadillas, but you can also use mozzarella, pepper jack, or any other melty cheese.
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The dish Steak Quesadillas is said to have been created in the 1970s at a restaurant in Mexico City, owned by the famous Mexican actor, singer, and comedian Cantinflas.
The pickled jalapenos used in the recipe are said to have been popularized by the Aztecs, who used to preserve their food by pickling it in salt, vinegar, and other spices.