Steak Quesadilla

Bring a fun, flavor packed favorite to your dinner table with these steak fajita quesadillas. Loaded with tender, cumin dusted steak, sweet charred peppers, and plenty of melted cheese, they deliver all the rich comfort of sizzling fajitas inside a crisp flour tortilla. Sliced into convenient, mess free wedges, it’s an effortless to eat meal that is sure to satisfy the entire table.

Full recipe by Kelli Foster here.

Ingredients Needed:

yellow onion (1 medium)

red bell pepper, red, orange, or yellow (1 medium)

Monterey Jack or mild cheddar cheese, or a combination (16 ounces)

flank or skirt steak (1 pound)

ground cumin (1 teaspoon)

flour tortillas, burrito-sized (4 10-inch)

sour cream or plain Greek yogurt (for serving)

tomato salsa (for serving)

guacamole (for serving)

Pantry Staples: salt, pepper, olive oil

Tips:

Use flank or skirt steak for maximum flavor and fast cooking (or repurpose any leftover steak).

Fold a single tortilla in half over the filling for easier flipping and less mess.

Make ahead (cook the steak, peppers, and onions up to 1 day in advance in separate airtight containers, then let sliced steak sit at room temperature for 10 minutes before assembling)

Storage (refrigerate leftovers in an airtight container for up to 4 days)