These quesadillas are packed with flavor and protein. Tender steak, melted cheese, and sautéed vegetables come together in a crispy tortilla for a satisfying and delicious meal.
Ingredients:
- 2 large flour tortillas
- 1 pound flank steak, thinly sliced and marinated
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prepare the steak: Grill or sauté the marinated steak until cooked to your desired level of doneness. Slice it into thin strips.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the red bell pepper, onion, and garlic. Sauté until softened and slightly browned.
- Assemble the quesadillas: Place one tortilla on a flat surface. Top with half of the steak, half of the shredded cheeses, and half of the sautéed vegetables. Season with salt and pepper to taste.
- Fold and cook: Fold the tortilla over the filling, pressing down to seal. Repeat with the second tortilla.
- Cook: Heat a large skillet over medium-high heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the second quesadilla.
- Serve: Cut the quesadillas into wedges and serve immediately. Enjoy with your favorite dipping sauce, such as salsa or guacamole.
Tips:
- For a spicier quesadilla, add jalapenos or hot sauce to the filling.
- You can use any type of cheese you prefer, such as Colby Jack or Pepper Jack.
- For a vegetarian option, substitute the steak with grilled or sautéed vegetables.
- Serve with a side salad or chips and guacamole.
Enjoy your delicious Loaded Steak Quesadillas!