Steak Fajita Quesadillas Recipe

Introduction

Steak Fajita Quesadillas are the perfect fusion of Tex-Mex flavors and cheesy goodness. These quesadillas are filled with tender slices of marinated steak, sautéed bell peppers, onions, and plenty of melted cheese. Whether you’re looking for a quick weeknight dinner or a tasty appetizer for a gathering, these quesadillas will be a hit.

Ingredients You’ll Need

Gather these ingredients to make Steak Fajita Quesadillas:

For the Steak Marinade:

• 1 pound of flank steak
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• Juice of 1 lime

For the Quesadilla Filling:

• 2 bell peppers (red, green, or a mix), thinly sliced
• 1 large onion, thinly sliced
• 2 cups of shredded Mexican cheese blend
• 4 large flour tortillas
• 2 tablespoons of vegetable oil

For Serving:

• Sour cream
• Salsa
• Guacamole
• Chopped fresh cilantro (optional)

Instructions

Follow these simple steps to create Steak Fajita Quesadillas:

Step 1: Marinate the Steak

1. In a bowl, combine the minced garlic, chili powder, cumin, paprika, salt, black pepper, olive oil, and lime juice.
2. Place the flank steak in a resealable plastic bag or a shallow dish, and pour the marinade over it.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse into the steak.

Step 2: Cook the Steak

1. Heat a grill or grill pan over medium-high heat.
2. Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or longer to your desired level of doneness.
3. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes. Then, thinly slice it against the grain.

Step 3: Sauté the Peppers and Onions

1. In a skillet, heat a tablespoon of vegetable oil over medium-high heat.
2. Add the sliced bell peppers and onions to the skillet and sauté until they become tender and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.

Step 4: Assemble the Quesadillas

1. Lay out one flour tortilla.
2. Sprinkle a portion of the shredded Mexican cheese on one half of the tortilla.
3. Arrange slices of the grilled steak on top of the cheese.
4. Add a generous portion of the sautéed peppers and onions on top of the steak.
5. Sprinkle another layer of cheese on top of the veggies.
6. Fold the other half of the tortilla over the filling, creating a half-moon shape.

Step 5: Cook the Quesadillas

1. Heat a clean skillet or griddle over medium heat and add a little vegetable oil.
2. Place the assembled quesadilla in the skillet and cook until the tortilla becomes crispy and golden brown, about 2-3 minutes per side.
3. Repeat the process for the remaining quesadillas.

Step 6: Serve

1. Cut the cooked quesadillas into wedges.
2. Serve them hot with sour cream, salsa, guacamole, and a sprinkle of fresh cilantro if desired.

Conclusion

Steak Fajita Quesadillas are a fantastic combination of flavors and textures, making them a crowd-pleaser for any occasion. The marinated steak, sautéed peppers and onions, and gooey melted cheese come together perfectly inside a crispy tortilla. Whether as a meal or a party appetizer, these quesadillas are sure to satisfy your Tex-Mex cravings.

Enjoy your Steak Fajita Quesadillas!

Source: eatingonadime.com

Yield: 6

Sausage, Egg, and Cheese Savory Breakfast Muffins Recipe

Print

Sausage, Egg, and Cheese Savory Breakfast Muffins are the ultimate breakfast treat, combining the hearty flavors of sausage, the richness of eggs, and the gooey goodness of cheese. These muffins are perfect for a quick breakfast on the go, a weekend brunch, or even as a snack. They're easy to make, delicious, and packed with protein to keep you full throughout the morning.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 tablespoons unsalted butter, more for the pan
• 8 ounces raw breakfast sausage, casings removed
• 2 cups all-purpose flour
• 3/4 cup frozen spinach, thawed and drained
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups buttermilk
• 2 large eggs
• 1 teaspoon maple syrup
• 1 cup shredded cheddar cheese
• 1 tablespoon finely chopped chives

Instructions

1. Gather the ingredients.
2. Preheat the oven to 375 F. Coat a muffin tin generously butter.
3. Cook the breakfast sausage in a cast iron skillet on medium-high heat. Break up the sausage as it cooks and continue cooking until it is no longer pink and is completely cooked through. 
4. Drain excess fat from pan, and remove from the heat. Add the spinach to the sausage. 
5. Whisk together the flour, baking powder, baking soda, salt, and ground pepper in a large bowl.
6. Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is completely incorporated.  
7. Whisk the buttermilk and eggs together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, shredded cheddar, and chives. Stir until everything is incorporated.
8. Divide the batter evenly among the greased muffin tins.  Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean.
9. Remove the muffins from the oven and allow them to cool slightly before taking them out from the tins to finish cooling on a cooling rack. Eat them warm or allow them to completely cool before transferring them to a plastic bag to freeze them. You can also store them in an airtight container in the refrigerator until you are ready to eat them.