Yield 4 servings Number Of Ingredients 10 Steps:
Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet. Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside. In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas. Enjoy!
Yield 2 quesadillas Number Of Ingredients 16 Steps:
In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half. Cook for 6 minutes over medium heat, flipping half way. Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side. Enjoy!
Time 30m Yield 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 450°F (230°C). Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin. Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side. Squeeze the lime juice over the top of the steak and veggies. Cook for 12 minutes, or until the meat has reached your desired doneness. Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain. Fill up a warm tortilla with the steak, bell peppers, and onion. Garnish with cilantro, and serve. Enjoy!
Yield 4 servings Number Of Ingredients 16 Steps:
Season skirt steak with olive oil, salt, pepper, chili powder, and cumin. Cook on high heat for roughly 3 minutes each side, for medium-rare. Let the steak rest for 10 minutes. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly. Slice the steak into strips. Mix the steak into the pepper mix. Remove from heat and set aside. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas. Serve immediately with sour cream, salsa, and guacamole. Enjoy!
Yield 4 servings Number Of Ingredients 16 Steps:
Preheat oven to 350F° (175°C). Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated. Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes. Slice the steak into bite-size pieces. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients. Bake for 15 minutes, until cheese is melted. Enjoy!
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes. (Note: boneless skinless chicken breasts should be “fileted” in half before cutting into 1/4x3-inch strips). While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don’t let them become too soft). Remove them to a paper plate to drain. Drain meat and brown in same skillet until done. Remove to paper plate to drain. Wipe out the skillet so it is dry and begin to reheat it over a medium heat. Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla. Carefully put “tortilla sandwich” in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time. Tortilla will take on a lovely “tanned” appearance and become just slightly crispy. This dinner sounds involved but is actually quite simple and very quick. Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa. Enjoy!
Time 45m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees F (220 degrees C). Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.
More about “steak fajita quesadillas recipe by tasty”
Time 1h40m Yield 4 Number Of Ingredients 12 Steps:
Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator 30 minutes to 1 hour. Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet. Wrap tortillas tightly in heavy duty aluminum foil. Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat. Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.
