Fajita Steak Quesadilla Recipe

Marinate steak

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tbs chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper. Place the steak in a shallow dish or zip-top bag and pour marinade over it, coating both sides. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours.

Cook steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Remove steak from marinade and let excess drip off. Add a splash of oil if the pan is dry. Sear steak 3–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Transfer to a cutting board and let rest 5–7 minutes, then slice thinly against the grain into strips about 1/4-inch wide.

Sauté peppers and onions

While steak rests, wipe the pan if it has burnt bits and return to medium-high heat. Add 1 tbs vegetable oil. Add sliced red and green peppers (about 1 cup each) and 1 cup sliced yellow onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. Remove from heat and set aside.

Combine with steak

Toss the sliced steak with the cooked peppers and onions so flavors mingle. Keep warm.

Mix crema

In a small bowl or blender combine 1/2 cup sour cream, 1/4 cup plain Greek yogurt, 1/4 cup packed cilantro, 1 tbs lime juice, 1/2 tsp lime zest, 1/2 tsp minced garlic and 1/4 tsp salt. Blend or whisk until smooth. Add up to 1 tbs water to reach a drizzling consistency. Taste and adjust salt or lime as needed. Refrigerate until ready to serve.

Prepare tortillas

Heat a clean large skillet over medium heat. Lightly butter or oil one side of a tortilla (about 1/2 tsp). Place the tortilla buttered-side down in the skillet.

Assemble

On the exposed top side of the tortilla (still in your hand or on a work surface), sprinkle about 1/4 cup shredded cheddar and 1/4 cup pepper jack evenly over half of the tortilla. Top the cheese with approximately 1/4 of the steak and pepper-onion mixture (about 3–4 oz), spreading to the edges of the cheese. Add another small sprinkle (1–2 tbsp) of cheese on top of the filling to help it stick, then fold the tortilla over to create a half-moon.

Cook quesadilla

Cook the assembled quesadilla in the skillet over medium heat 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and cheese is melted. Use low-medium heat if tortilla browns too quickly before cheese melts. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and fillings, adding a little butter or oil to the pan as needed.

Arrange quesadilla wedges on a platter. Drizzle or serve cilantro-lime crema alongside for dipping. Garnish with extra chopped cilantro and lime wedges. Serve immediately while hot.