Beef Or Chicken Quesadilla Recipe
chicken or beef steak queso.
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Ingredients
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Protein & Marinade
Quesadilla Fillings
Queso (Optional) & Condiments
Method
Protein & Marinade
- 1
Prepare and Marinate Protein
Slice chicken breast thinly against the grain or slice flank/skirt steak into thin strips. In a bowl combine olive oil, lime juice, ground cumin, chili powder, smoked paprika, minced garlic, salt and black pepper. Add the sliced protein and toss to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.
- 2
Cook Protein
Heat a large skillet over medium-high heat until hot. Add 1 teaspoon oil. Add the marinated chicken or steak in a single layer (work in batches if needed). Cook chicken 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Cook steak 2–4 minutes per side (depending on thickness) until browned and desired doneness. Remove cooked protein to a plate and let rest 3–5 minutes, then chop or shred into bite-sized pieces if needed.
Quesadilla Fillings
- 3
Sauté Vegetables
Wipe the skillet and return to medium heat. Add remaining 1 teaspoon oil. Add the sliced onion and bell pepper. Sauté 4–6 minutes until softened and edges are browned. Season lightly with a pinch of salt. Remove vegetables and combine with cooked protein and chopped cilantro in a bowl.
- 4
Assemble and Cook Quesadillas
Wipe skillet and heat over medium-low. Lay one flour tortilla in the skillet and sprinkle 1/4 cup cheddar and 1/4 cup Monterey Jack over half the tortilla. Add about 1/4 of the protein-vegetable mixture evenly on top of the cheese, then sprinkle another 1–2 tablespoons of cheese over the filling (helps it stick). Fold the empty half of the tortilla over the filling. Cook 2–3 minutes until the bottom is golden and cheese begins to melt. Carefully flip using a large spatula and cook 1.5–2 minutes until the second side is golden and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat to make remaining quesadillas (you should get 3–4 quesadillas depending on filling distribution).
Queso (Optional) & Condiments
- 5
Make Quick Queso (Optional)
In a small saucepan over low heat combine the softened cream cheese and milk. Stir until smooth and warm, about 3–5 minutes. Fold in the diced tomatoes with green chiles. Keep warm on the lowest heat, stirring occasionally. Thin with additional milk if needed to reach desired consistency and season with a pinch of salt.
- 6
Serve
Serve quesadillas hot with sour cream, salsa, warm queso, and lime wedges. Garnish with extra chopped cilantro if desired.