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Juicy, seared steak strips, colorful bell peppers, and sweet onions all melted together with gooey cheese inside a crispy, golden-brown tortilla. A Tex-Mex favorite that's perfect for a quick and satisfying weeknight dinner.
For 4 servings
Prepare Spice Mix and Steak
Sear the Steak
Sauté the Vegetables
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Juicy, seared steak strips, colorful bell peppers, and sweet onions all melted together with gooey cheese inside a crispy, golden-brown tortilla. A Tex-Mex favorite that's perfect for a quick and satisfying weeknight dinner.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 829.3 calories per serving with 53.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine the Filling
Assemble and Cook the Quesadillas
Rest and Serve
Substitute the steak with 1 lb of boneless, skinless chicken breast or thighs, or 1 lb of large shrimp. Adjust cooking times accordingly.
Replace the steak with 1 block (14 oz) of extra-firm tofu, pressed and cubed, or 2 cups of sliced portobello mushrooms.
Include one thinly sliced jalapeño or serrano pepper along with the bell peppers for a spicy kick.
Try using other melting cheeses like cheddar, pepper jack for some spice, or a traditional Oaxacan cheese.
The flank steak provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Beef is a prime source of heme iron, a type of iron that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and transporting oxygen in the blood.
Steak is a powerhouse of B vitamins, particularly B12 and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
Bell peppers, especially red ones, are loaded with Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and aids in iron absorption.
A single quesadilla made according to this recipe contains approximately 650-750 calories, depending on the exact cut of steak, amount of oil, and type of cheese used. This estimate does not include toppings.
It can be part of a balanced diet. It's high in protein from the steak and provides vitamins from the vegetables. To make it healthier, you can use a whole wheat tortilla, reduce the amount of cheese and oil, and load up on extra vegetables.
Flank steak or skirt steak are the traditional and best choices for fajitas due to their robust beefy flavor and texture that holds up well to high-heat cooking. Sirloin is also a good, more accessible alternative.
Quesadillas are best served fresh and crispy. However, you can prepare the steak and vegetable filling up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to eat, simply reheat the filling and assemble the quesadillas.
Use medium heat to allow the tortilla time to crisp up without burning before the cheese melts. You can also lightly brush the outside of the tortilla with a little melted butter or oil before placing it in the pan.
They are fantastic on their own but are even better with toppings like sour cream, guacamole, pico de gallo, or your favorite salsa. A side of Mexican rice and refried beans would make it a complete meal.