Description
A delicious and easy flank steak quesadilla filled with melted cheese and sautéed vegetables.
Ingredients
Scale
- 2 large flour tortillas
- 8 oz flank steak
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup sour cream (for serving)
- ½ cup salsa (for serving)
- ½ cup bell peppers, sliced
- ½ cup onions, sliced
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
Instructions
- Prepare the Steak: Season flank steak with salt and pepper. Heat a skillet over medium-high heat with olive oil. Sear steak for about 4-5 minutes per side until medium-rare. Let it rest before slicing thinly.
- Sauté Veggies: In the same skillet, add sliced bell peppers and onions. Cook for about 5-7 minutes until soft.
- Assemble Quesadilla: Place one tortilla on the skillet, sprinkle half with cheese, layer sliced steak and sautéed veggies, then top with more cheese before folding the tortilla.
- Cook Until Golden: Cook each side of the quesadilla for about 3-4 minutes until golden brown, pressing gently with a spatula.
- Serve: Remove from heat, slice into wedges, and serve with sour cream and salsa.
Notes
- This recipe is great for a quick lunch or dinner.
- Feel free to customize the filling with your favorite vegetables.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg