Ingredients:

For the Steak:

  • 1 pound flank steak, skirt steak, or sirloin, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste

For the Quesadillas:

  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers (assorted colors)
  • 1 cup diced red onion
  • 1 cup sliced mushrooms
  • 1/2 cup sliced jalapeños (optional for heat)
  • 1/4 cup chopped fresh cilantro
  • Sour cream, salsa, guacamole, for serving

Instructions:

For the Steak:

  1. In a bowl, combine the sliced steak with olive oil, chili powder, cumin, paprika, salt, and black pepper. Allow it to marinate for at least 15-30 minutes.
  2. Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2-3 minutes per side or until cooked to your desired level of doneness. Remove from heat and set aside.

For the Quesadillas:

  1. Preheat a large skillet or griddle over medium heat.
  2. Place a tortilla on the skillet. Sprinkle a layer of Monterey Jack and cheddar cheese over half of the tortilla.
  3. Add a portion of the cooked steak, diced bell peppers, red onion, mushrooms, jalapeños (if using), and cilantro over the cheese.
  4. Fold the tortilla in half over the filling, pressing down gently.
  5. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted, and the tortilla is golden brown and crispy.
  6. Repeat the process for the remaining tortillas and filling.
  7. Once cooked, remove the quesadillas from the skillet, and let them rest for a minute before slicing into wedges.
  8. Serve the loaded steak quesadillas with sour cream, salsa, guacamole, or your favorite dipping sauces.
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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.