Loaded Steak Quesadillas Recipe

Loaded Steak Quesadillas Recipe

If you’re a fan of hearty, flavorful dishes, these loaded steak quesadillas are sure to hit the spot. Packed with succulent grilled steak, melted cheese, and a medley of colorful toppings, these quesadillas are perfect for a satisfying meal or a crowd-pleasing appetizer. Follow this detailed recipe to create restaurant-quality loaded steak quesadillas in the comfort of your own kitchen.

Ingredients:

For the Steak Marinade:

• 1.5 pounds flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and black pepper to taste

 

For the Quesadillas:

• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, thinly sliced (optional, for extra heat)

For Serving:

• Sour cream
• Guacamole
• Salsa

Instructions:

1. Marinating the Steak: a. In a bowl, combine olive oil, minced garlic, cumin, chili powder, paprika, salt, and black pepper to create the marinade. b. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. c. Massage the marinade into the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally, marinate overnight for maximum flavor.

2. Grilling the Steak: a. Preheat your grill or grill pan to medium-high heat. b. Remove the steak from the marinade and grill for 4-6 minutes per side, or until it reaches your desired level of doneness. c. Allow the steak to rest for 5 minutes before thinly slicing it against the grain.

3. Assembling the Quesadillas: a. Lay out the flour tortillas on a clean surface. b. Sprinkle a layer of Monterey Jack and cheddar cheese on one half of each tortilla. c. Distribute the sliced steak, bell peppers, red onion, cherry tomatoes, cilantro, and jalapeño (if using) evenly over the cheese. d. Fold the tortillas in half, pressing down gently to seal the edges.

 

 

4. Cooking the Quesadillas: a. Heat a large skillet or griddle over medium heat. b. Place the assembled quesadillas in the skillet and cook for 2-3 minutes per side or until the cheese is melted, and the tortillas are golden brown. c. Repeat until all quesadillas are cooked, adjusting heat as needed.

5. Serving: a. Cut the quesadillas into wedges and serve hot. b. Accompany with sides of sour cream, guacamole, and salsa for dipping.

6. Enjoy: These loaded steak quesadillas are best enjoyed immediately while the cheese is gooey and the steak is tender. Serve them as a main course or slice into smaller portions for a delightful appetizer at your next gathering.

With the combination of perfectly seasoned steak, melted cheese, and vibrant toppings, these loaded steak quesadillas are a crowd-pleaser that brings the flavors of a Mexican-inspired feast to your table. Experiment with the toppings and customize the recipe to suit your taste preferences for a memorable dining experience.