Can I use pre-cooked steak for this recipe?

Absolutely! Leftover steak works wonderfully in these quesadillas. Simply slice it thinly and warm it briefly in a skillet with a splash of the marinade before assembling your quesadillas. It's a fantastic way to transform leftovers into an entirely new meal.

How can I make sure my quesadillas don't get soggy?

The key to crispy quesadillas is managing moisture. Make sure your veggies aren't too wet when you add them (sauté them until most of their moisture has evaporated). Also, let your steak rest before slicing to keep those juices inside. Finally, cook your quesadillas over medium heat rather than high heat to allow the tortilla to crisp up while the inside heats evenly.

What's the best cheese to use for quesadillas?

While the recipe suggests a Mexican cheese blend, the best melting cheeses are Monterey Jack, Oaxaca, or even a good quality mozzarella. Avoid using only cheddar as it can separate and become oily when melted. A combination of cheeses usually works best for both flavor and texture.

Can I make this recipe in the oven to feed a crowd?

Yes! For larger gatherings, assemble multiple quesadillas and place them on baking sheets. Brush the outsides lightly with butter and bake at 425°F for about 8-10 minutes, flipping halfway through, until golden and crispy. This method allows you to serve everyone at once instead of cooking them one at a time.

Chili Lime Steak Quesadilla Recipe

Description

These Chili Lime Steak Quesadillas are loaded with tender, marinated steak, colorful sautéed fajita veggies, and plenty of melted cheese, all wrapped in golden, crispy flour tortillas. They’re bursting with zesty chili lime flavors and perfect for a quick weeknight meal or feeding a crowd.

Ingredients

Units Scale

For the Chili Lime Steak Marinade:

1 lb flank steak or skirt steak
2 tbsp olive oil
2 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tbsp lime zest
2 tsp chili powder
2 tsp ancho chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 tsp red pepper flakes (optional, for heat)

For the Fajita Veggies:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 Fresno peppers, chopped
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

For the Quesadillas:

4 large flour tortillas
2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack)
1 tbsp butter (for crisping tortillas)

Optional Toppings:

Sour cream
Guacamole
Salsa
Fresh cilantro

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Instructions

Marinate the Steak: In a small bowl, whisk together the olive oil, lime juice, orange juice, lime zest, and all the spices. Place the steak in a shallow dish or zip-top bag, then pour the marinade over it. Marinate for at least 30 minutes or up to 4 hours for deeper flavor.
Cook the Steak: Preheat a large skillet or grill pan over medium-high heat. Cook the marinated steak for 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Remove from heat and let it rest for 5 minutes, then slice thinly against the grain.
Sauté the Fajita Veggies: In the same pan, heat 1 tablespoon olive oil over medium heat. Add the sliced bell peppers and onion, season with salt, black pepper, and garlic powder, and sauté for 5-7 minutes until softened and slightly caramelized.
Assemble the Chili Lime Steak Quesadilla: In a clean skillet over medium heat, melt a little butter. Place a tortilla in the skillet, then layer on cheese, steak slices, and sautéed veggies. Top with another sprinkle of cheese and place a second tortilla on top. Cook for 2-3 minutes per side, pressing lightly, until golden brown and crispy on both sides.
Serve & Enjoy: Slice the quesadilla into quarters and serve hot with your favorite toppings such as guacamole, sour cream, salsa, and fresh cilantro. These cheesy, crispy quesadillas pair well with Mexican rice or a fresh salad.

Notes

For even zestier flavor, marinate the steak overnight in the refrigerator.
Flour tortillas crisp up best, but you can use corn tortillas for a gluten-free option.
Swap out steak for cooked chicken or mushrooms for a variation.
To reheat leftovers, crisp quesadillas in a skillet for maximum crunch.
Add extra chili flakes if you like it spicy!

Nutrition

Serving Size: 1 large quesadilla
Calories: 600 kcal
Sugar: 5g
Sodium: 1100mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 4g
Protein: 38g
Cholesterol: 90mg