Steak Quesadillas with Chipotle Crema
Steak Quesadillas are stuffed with fajita veggies, lots of melty cheese, and served up with smoky chipotle crema.
Servings: 4 servings
Ingredients
- 1 lb. steak, cut into thin slices flank, skirt steak or ribeye
- 4 burrito-sized flour tortillas or 8 soft taco sized flour tortillas
- 4 cups shredded cheese oaxaca, chihuahua or mozzarella cheese
- 1 green bell pepper sliced thin
- 1 yellow onion sliced thin
- 4 garlic cloves minced
- Kosher salt and freshly ground pepper
- 2-3 tablespoons butter
- 2 tablespoons olive oil
Chipotle Crema
- 2 tablespoons mayonnaise
- 1/3 cup sour cream
- 2 tablespoons chipotle sauce or the sauce from chipotles in adobo
- 1/4 lime juiced
Instructions
- Heat 2 tablespoons olive oil in a large pan over medium-low heat, add the onions, peppers, and garlic and cook for 15 minutes or until they start to caramelize, stirring frequently. Add a little water to speed up the process. Season with salt and pepper. Set aside.
- Liberally season the steak with salt and pepper.
- In the same pan, increase heat to medium-high, sear the steak slices for about 2 minutes per side, until the internal temperature reaches medium-well. Set aside to rest then dice steak into bite-sized pieces.
- To assembe, lay a tortilla flat and layer with shredded cheese, steak, and fajita veggies on one half of the tortilla, fold in half.
- Wipe the skillet clean. Over low heat, add 1/2 tablespoon of butter. Cook the quesadilla until golden brown on the bottom. Flip and repeat, cooking until cheese is completely melted through.
- While the quesadilla is cooking mix together the chipotle crema. In a small bowl, combine mayo, sour cream, chipotle sauce, lime juice, and a pinch of salt. Mix well and serve alongside the quesadillas.