How To Make The Viral Chipotle Quesadilla At Home! w/ Chipotle Vinaigrette Too!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing creaminess.

steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner and ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat offers more fiber, while corn tortillas are often cheaper.

Combine 1 Chipotle in Adobo with some sauce, soy sauce, and a sprinkle of MSG in a mixing bowl.

Add the juice of 1 lime, salt, and pepper to taste, and blend this mixture.

Marinate ribeye steak in the marinade for about 30 minutes at room temperature.

Slice colorful bell peppers and red onion and set aside.

Heat olive oil in a pan over medium-high heat (about a 7 on an electric stove).

Add the sliced veggies to the pan with salt, pepper, and oregano, and sauté until they have a little crunch, then set aside.

Add more olive oil to the pan and place the marinated ribeye steak in it, ensuring the steak is at room temperature for even cooking.

Cook the steak for about 3 minutes on each side, or until it reaches your desired doneness, then remove and let it rest for at least 7 minutes.

Return the sautéed veggies to the pan to soak up the residual flavors from the steak.

Chop the rested steak into small pieces, similar to how Chipotle workers do it.

Prepare a low carb wrap by adding olive oil and pepper jack cheese to the pan, followed by the chopped steak and more cheese on top.

Place another wrap on the opposite side of the pan and repeat the process.

Cook the quesadillas for about 2-3 minutes on each side until the cheese is melted and the wrap is browned, flipping carefully to avoid spilling the filling.

For the vinaigrette, combine red wine vinegar, a Chipotle in Adobo, honey, olive oil, lime juice, salt, pepper, oregano, and a little water to thin it out, then blend until smooth.

Serve the quesadillas with the vinaigrette and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens