Steak Fajita Quesadilla. Season skirt steak with olive oil, salt, pepper, chili powder, and cumin. While the steak is resting, sauté onion and garlic until slightly translucent. Transfer Steak Fajita Quesadillas to a cutting board.
Sheet Pan Steak Fajitas Directions • Place steak into a large bowl or gallon sized ziplock baggie. • Place peppers and onion into another large bowl or baggie. • In a medium sized bowl, whisk together TABASCO® Sauce, olive oil, orange juice, lime juice, soy sauce, paprika, cumin, onion powder, garlic powder, and salt. Rub the steak all over with the spice mixture. Fajita Quesadillas Take a quick trip to Mexico with quesadillas, perfect for last minute meals or party appetizers (they're the ultimate Cinco de Mayo treat). You can have Steak Fajita Quesadilla using 13 ingredients and 2 steps. Here is how you cook it.
Ingredients of Steak Fajita Quesadilla
- Prepare 1 lb of skirt steak.
- You need 2 tbs of olive oil.
- You need to taste of S&p.
- Prepare 1 tsp of chili powder.
- Prepare 1 tsp of cumin.
- You need 1 of onion slided.
- You need 4 cloves of garlic sliced.
- You need 2-3 of bell peppers, sliced.
- It's 1 of jalepeno, sliced.
- Prepare 2 tbs of butter.
- Prepare 1 (10 pk) of tortillas.
- Prepare 1 bag of Mexican shredded cheese.
- Prepare of Favorite sides: avocado, salsa, sour cream.
Whether it's steak or chicken fajitas you're making, these fajita quesadillas take the flavor up a notch with green and red peppers, onions, and shredded cheddar cheese. In a mixing bowl, combine the beef and both cheeses, mix well. Place one of the each remaining tortillas on top to form the quesadilla. Preheat a non-stick skillet over medium high heat, spray with pan release.
Steak Fajita Quesadilla instructions
- Season skirt steak with olive oil, salt, pepper, chili powder & cumin. Slice all vegetables. Cook skirt steak on high heat, 3 minutes on each side. Let the steak rest for 10 minutes. While the steak is resting, over medium heat sautee onion & garlic until almost translucent. Add bell pepper, jalepeno, salt & pepper, cook slightly. Cut steak into strips..
- Fold steak into veggie mixture, remove from heat. In a clean pan, melt some butter. Lay down tortilla, top with cheese, fajita mixture then cheese again. Top with tortilla. Pat down. Cook on both sides until golden. Remove from heat, cut into fours. Repeat process until all quesadillas are made. Enjoy with yohr favorite toppings!.
Directions: Preheat grill to medium high heat. Season steak with chili powder mixture. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt. Grilled steak, hand sliced sautéed fajita veggies, freshly made pico de gallo, salsa roja and shredded cheese, served with hand-smashed guac and sour cream.
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