Melt in your mouth, cheesy STEAK QUESADILLAS | Mexican Food | Villa Cocina

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber; corn tortillas are often less expensive.

steak

🥗Healthier: lean cuts of beef

💰Cheaper: ground beef

Lean cuts reduce fat intake; ground beef is usually more budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese has fewer calories; processed cheese is often cheaper.

Prep 2 bell peppers by removing seeds and dicing into bite-sized pieces.

Dice 1/2 medium white onion and transfer to a separate plate.

Mix diced onion with 1/2 bunch chopped cilantro and cover with plastic wrap.

In a bowl, combine 1 teaspoon ancho chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon ground onion, 1 teaspoon ground cumin, 1.5 teaspoons kosher salt, and black pepper to taste.

Season 1.5 pounds of skirt steak with the spice mix on both sides.

Heat a couple of tablespoons of olive oil in a skillet over medium to medium-high heat.

Add the steak to the hot skillet and cook until both sides are browned and reach desired doneness.

Let the steak rest for about 10 minutes before slicing.

In the same skillet, add the diced bell peppers and cook until they begin to soften, seasoning with 1/2 teaspoon kosher salt.

Slice the rested steak against the grain and dice it for easier assembly.

Spray a comal or skillet with cooking spray and heat over medium heat.

Add a layer of mozzarella cheese to the bottom of the comal, then place a tortilla on top.

Add more cheese, followed by the diced bell peppers, diced steak, onion, and cilantro, and top with another tortilla.

Cook until the bottom is golden brown, then flip and cook until both sides are golden and the cheese is melted.

Cut the quesadilla into quarters for serving and dress with shredded romaine lettuce, tomatoes, Mexican style cream, queso fresco, salsa, avocado, and pickled onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens