Steak Fajita Quesadillas 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!

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!

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!

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.

Steps:

• Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
• Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
• Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with cheese sauce and garnish fresh parsley.
• Enjoy!