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Chili Lime Steak Fajita Quesadillas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling and Frying
  • Cuisine: Mexican

Description

These Chili Lime Steak Fajita Quesadillas combine marinated flank steak with sautéed bell peppers and onions, layered with melted cheese in a crispy tortilla. Perfect for a quick, flavorful dinner packed with smoky, tangy, and spicy notes.

Ingredients

Steak Marinade

  • 1 lb flank steak or skirt steak
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste

Vegetables

  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • Salt and pepper to taste

Quesadillas

  • 4 large flour tortillas
  • 2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack, or your preference)
  • 2 tablespoons butter (for cooking)

Instructions

  1. Marinate the Steak: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over the steak. Seal and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. Preheat the Cooking Surface: Heat a grill or cast-iron skillet over medium-high heat to prepare for cooking the steak.
  3. Cook the Steak: Remove the steak from the marinade and place it on the hot grill or skillet. Cook for 4-5 minutes per side for medium-rare to medium doneness (about 130°F to 140°F). Once cooked, transfer to a plate and let it rest for 5 minutes to retain juices.
  4. Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
  5. Sauté the Vegetables: While the steak rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, seasoning with salt and pepper. Sauté for 5-7 minutes until softened and slightly caramelized, then remove from heat.
  6. Assemble the Quesadillas: Place a flour tortilla in a clean skillet over medium heat. Sprinkle a small amount of shredded cheese on one half of the tortilla, then layer with sliced steak and sautéed vegetables. Add more cheese on top and fold the tortilla in half to form a half-moon shape.
  7. Cook the Quesadillas: Add 1 tablespoon butter to the skillet. Once melted, place the folded quesadilla in the skillet and cook for 3-4 minutes per side until golden brown and crispy, and the cheese is melted. Repeat with remaining tortillas.
  8. Serve: Slice the quesadillas into wedges and serve warm with sour cream, guacamole, or salsa on the side.

Notes

  • Marinating the steak longer (up to 2 hours) enhances flavor and tenderness.
  • If you prefer less spice, omit the cayenne pepper.
  • Use a meat thermometer to avoid overcooking the steak.
  • Flour tortillas work best for pliability, but corn tortillas can be used for a gluten-free option if desired.
  • Leftover quesadillas can be reheated in a skillet or oven for crispiness.

Find it online: https://slsrecipes.com/chili-lime-steak-fajita-quesadillas-recipe/