Grilled skirt steak or chicken, mexican cheeses, onions, poblanos, house made flour tortilla, guacamole, smoked pico, mexican crema

In a bowl, combine the skirt steak or chicken with olive oil, salt, black pepper, cumin, and chili powder. Let it marinate for at least 30 minutes.

Marinate and Prepare the Meat

Preheat a grill or skillet over medium-high heat. Grill the marinated meat for about 5-7 minutes on each side until it reaches your desired level of doneness. Remove from heat and let it rest.

Grill the Meat

In the same skillet, add sliced onions and poblano pepper. Sauté until they are softened and slightly charred, about 5-6 minutes.

Sauté the Vegetables

Once the meat has rested, slice it thinly against the grain.

Slice the Meat

On a tortilla, layer the grilled meat, sautéed vegetables, and Mexican blend cheese. Top with another tortilla.

Assemble the Quesadilla

In a clean skillet, cook the assembled quesadilla over medium heat until the cheese is melted and the tortilla is golden brown, about 3-4 minutes per side.

Cook the Quesadilla

Cut the quesadilla into wedges and serve with guacamole, smoked pico de gallo, and Mexican crema on the side.

fajita quesadilla

Recipe information

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