Steak Fajita Quesadillas Recipe By Tasty Food

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

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!

STEAK FAJITA QUESADILLAS

Steps:

• In a large, non-stick skillet over medium - high heat, melt one tablespoon of the butter. Add the shaved steak and cook, stirring often, until no longer pink. Remove the steak from the pan, leaving behind the juices.
• Over medium heat, add a second tablespoon of butter and melt. Add the garlic and cook, stirring often, until fragrant, about one minute.
• Add the tomato paste, chili powder, sugar, smoked paprika, red pepper flakes and salt. Cook, stirring often, for an additional minute.
• Stir in the beer and cook for a couple of minutes until smooth. Return the steak to the pan with the sauce and stir to combine and cook for a few minutes until heated through.
• Remove the steak for the pan, leaving the juices behind. Add the onions and peppers. Cook over medium heat, stirring often, until they are softened, about 6 - 8 minutes.
• Remove the peppers and onions. Add a bit of butter to the skillet and place a flour tortilla in the skillet on top of the melted butter. Layer half the tortilla with cheese, steak, peppers and onions and sliced jalapeños. Fold the tortilla in half. Grill on both sides until cheese is melted. Repeat with all four tortillas.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

STEAK FAJITA CRUNCH BOMBS RECIPE BY TASTY

Steps:

• Season flank steak with olive oil, salt, pepper, cumin and chili powder.
• Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side.
• Remove the flank steak from the pan and let rest for 10 minutes.
• Preheat oven to 350°F (180°C).
• Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent.
• Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened.
• Slice steak into ¼-inch (1 cm) cubes.
• Add the cubed steak and stir to combine. Remove from heat.
• Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top.
• Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan.
• Cover with mexican blend cheese and bake for 25 minutes.
• Top with cilantro, serve.
• Enjoy!

FAJITA QUESADILLAS

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.

STEAK FAJITA NACHOS RECIPE BY TASTY

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!

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

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!

FAJITA QUESADILLAS

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!