Steak Quesadilla
These steak quesadillas are so easy to make and are a quick and easy quesadilla recipe made with leftover steak, two types of cheese, onions and peppers, and fried to crispy, golden perfection.
Servings: 6 Quesadillas
Calories: 652kcal
Ingredients
- 3 cups leftover Tri Tip or any leftover steak, cut into small bite-size pieces
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 medium onion, diced
- 1 tablespoon vegetable oil
- 2 cups pepper jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 6 flour tortillas, burrito size (8 inch)
- 2 tablespoons butter
Instructions
- In a cast iron skillet or large frying pan, heat oil over medium high heat.
- Add bell peppers, jalapeno and onions to the pan and saute until vegetables are almost tender then add tip tip, stir to combine and continue to cook until meat is heated. 3-4 minutes.
- Remove from heat and place the meat mixture in a bowl and set aside.
- Wipe out the pan with it is cool enough, then melt 1 tablespoon of butter over medium heat.
- Place a tortilla in the pan and cook on one side, then flip over and add pepper jack cheese, meat mixture, and cheddar cheese to one half of the tortilla.
- Fold in half and flip over and cook the other side.
- Repeat with the remaining tortillas and add additional butter to pan when needed.
- Remove from pan, place on a plate and cut into three diagonal pieces.
- Serve hot and enjoy.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 652kcal | Carbohydrates: 20g | Protein: 46g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 159mg | Sodium: 787mg | Potassium: 582mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1504IU | Vitamin C: 45mg | Calcium: 630mg | Iron: 3mg