Description
These Chili Lime Steak Fajita Quesadillas combine marinated flank steak with sautéed bell peppers and onions, all layered with melted cheese inside warm flour tortillas. Perfectly seasoned with a zesty chili lime marinade and cooked to crispy, golden perfection, these quesadillas make a quick and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Steak Marinade
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- Salt and pepper to taste
Quesadilla Assembly
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack, or your preference)
- 2 tablespoons butter (for cooking)
Instructions
- Marinate the Steak: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
- Preheat and Cook Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side until it reaches your desired doneness (about 130°F for medium-rare, 140°F for medium). Once cooked, let the steak rest for 5 minutes, then slice thinly against the grain.
- Sauté Vegetables: While the steak rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, season with salt and pepper, and sauté for 5-7 minutes until soft and slightly caramelized. Remove from heat and set aside.
- Assemble Quesadillas: Heat a clean skillet over medium heat. Place a tortilla in the skillet, sprinkle a small amount of cheese on one half, then layer with grilled steak slices, sautéed peppers and onions, and additional cheese. Fold the tortilla to create a half-moon shape.
- Cook Quesadillas: Add 1 tablespoon butter to the skillet and let it melt. Place the folded quesadilla in the skillet and cook for 3-4 minutes per side, or until golden brown, crispy, and the cheese inside has melted. Repeat with remaining tortillas.
- Serve: Slice each quesadilla into wedges and serve warm with your favorite sides such as sour cream, guacamole, or salsa.
Notes
- Marinating the steak for longer (up to 2 hours) enhances flavor and tenderness.
- Use a meat thermometer to ensure steak is cooked perfectly to your liking.
- For spicier quesadillas, increase cayenne pepper or add jalapeño slices with the vegetables.
- Flour tortillas work best for pliability and crispiness, but you can use corn tortillas if preferred.
- Leftover quesadillas can be reheated in a skillet or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
