Fajita Quesadillas Recipe

Marinate

In a bowl, whisk together mesquite liquid smoke, 2 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the thinly sliced steak and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for stronger flavor).

Grill/Sear

Heat a cast-iron skillet or a grill over high heat until very hot. Remove steak from marinade and shake off excess. Add steak to the dry hot skillet or grill and sear for 2–3 minutes per side for medium-rare (cook longer if desired). Remove steak to a cutting board and let rest 5 minutes, then slice into thin bite-sized strips against the grain.

While steak marinates or rests, heat 1 tbsp oil in a large skillet over medium-high heat. Add the thinly sliced onion and bell peppers, season with 1 tsp salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until softened and slightly charred at edges, about 8–10 minutes. Remove from pan and keep warm.

Make the guacamole: In a bowl, mash the avocados with 1 tbsp lime juice until mostly smooth but slightly chunky. Stir in the minced red onion, chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer to serving bowl and chill slightly if desired. Spoon sour cream into a small bowl or pipe into a serving container.

Heat a clean large skillet or griddle over medium heat. Lightly butter one side of a tortilla (or brush with oil). Place the tortilla buttered-side down in the skillet.

Sprinkle about 1/2 cup shredded Monterey Jack evenly over half of the tortilla. Top the cheese with a portion of sliced fajita meat (about 1/4 lb per quesadilla) and some of the sautéed onions and peppers (about 1/4 of the vegetable mixture). Add another light sprinkle of cheese on top of the fillings to help seal.

Fold the unfilled half of the tortilla over the filled half with a spatula. Cook 2–3 minutes until the underside is golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook another 2 minutes until the second side is golden and cheese is fully melted.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3–4 wedges with a pizza cutter or sharp knife. Repeat with remaining tortillas, buttering each tortilla before cooking and dividing meat, vegetables and cheese evenly.

Arrange quesadilla wedges on a platter. Serve immediately with sour cream and fresh guacamole on the side. Optional: garnish with extra chopped cilantro, lime wedges and pickled jalapeños.