Steak Fajita Quesadilla with Guacamole

Instructions

1. 1

   Prepare Spice Mix and Steak

   • In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper to create the fajita seasoning.
   • Place the thinly sliced steak in a medium bowl. Sprinkle with half of the seasoning mix and toss until the steak is evenly coated. Set aside for at least 10 minutes to marinate.
2. 2

   Sear the Steak

   • Heat 1.5 tablespoons of canola oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
   • Carefully add the steak to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. This ensures a good sear rather than steaming the meat.
   • Cook for 2-3 minutes per side until well-browned and cooked through. Remove the steak from the skillet and set aside on a plate.
3. 3

   Sauté the Vegetables

   • Add the remaining 1.5 tablespoons of oil to the same skillet. Add the sliced onions and bell peppers.
   • Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp and have some char marks.
   • Sprinkle the remaining half of the fajita seasoning over the vegetables. Stir well and cook for another minute until fragrant.
4. 4

   Combine the Filling

   • Return the seared steak to the skillet with the sautéed vegetables.
   • Stir everything together to combine and heat through for about 1-2 minutes. Remove the skillet from the heat.
5. 5

   Assemble and Cook the Quesadillas

   • Wipe the skillet clean or use a separate large non-stick pan over medium heat. Place one tortilla flat in the pan.
   • Sprinkle about 1/4 cup of shredded cheese over one half of the tortilla.
   • Evenly distribute one-quarter of the steak and vegetable filling over the cheese.
   • Top the filling with another 1/4 cup of cheese. Fold the empty half of the tortilla over the filling.
   • Cook for 2-4 minutes per side, pressing down gently with a spatula, until the tortilla is golden-brown and crispy, and the cheese is completely melted.
   • Repeat with the remaining tortillas and filling.
6. 6

   Rest and Serve

   • Transfer the cooked quesadilla to a cutting board and let it rest for a minute. This helps the cheese set and prevents the filling from spilling out when cut.
   • Slice into wedges and serve immediately with your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro.