Description

These Cheese-Crusted Steak Quesadillas are a delicious twist on the classic quesadilla, with a crispy cheese crust that adds a whole new level of flavor and texture.

Ingredients

Units Scale

For the Steak:

1 lb flank steak, thinly sliced
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

For the Quesadillas:

4 large flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup diced bell peppers
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 avocado, sliced

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Instructions

Marinate the Steak: In a bowl, combine the sliced flank steak with olive oil, cumin, salt, and pepper. Let it marinate for at least 30 minutes.
Cook the Steak: Heat a skillet over medium-high heat and cook the steak until browned, about 2-3 minutes per side. Remove from heat and set aside.
Assemble the Quesadillas: On a tortilla, sprinkle a layer of cheese, then add steak slices, bell peppers, cilantro, red onion, and avocado. Top with another tortilla.
Cook the Quesadillas: In a clean skillet over medium heat, cook each quesadilla for 2-3 minutes per side until the cheese is melted and the tortilla is crispy.
Serve: Cut the quesadillas into wedges and serve hot.

Notes

You can customize these quesadillas with your favorite ingredients like salsa, jalapenos, or sour cream.
Make sure not to overcrowd the quesadilla fillings to ensure a crispy crust.

Nutrition

Serving Size: 1 quesadilla
Calories: 420
Sugar: 2g
Sodium: 650mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg