We love this carne asada marinade in our family, and I’ve tried a lot! Your flank steak will be deliciously soft when it comes off the grill thanks to a 24-hour marinade made of sour, spicy citrus, and soy.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, divided
- ½ onion, sliced
- ½ green bell pepper, sliced
- salt to taste
- 4 flour tortillas
- ½ pound cooked steak, cut into 1/4-inch thick pieces
- 1 cup shredded Mexican cheese blend
Instructions
- Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
- Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
- Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 13 g |
| Sodium | 762 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
simple and good
This recipe was listed in an Allrecipes online article “7 Beef Quesadilla Recipes for Speedy Suppers” and this recipe definitely is speedy. I thinly sliced some beef and sautéed that after sautéing the peppers and onions. I recommend using a nonstick pan. I wish I had added a smidgeon of fajita seasoning. The only change I made was to use corn tortillas which I had on hand.
The recipe itself was delicious, however, I would recommend using one tortilla, folded-over, for ease of flipping and toasting both sides. I cooked the steak and peppers and onions outside on the barbecue. The peppers and onions were on a grilling pan. Then I brought everything in and sliced the steak and finished assembling the fajita quesadilla and toasted them in a cast-iron skillet on the range-top.
tasty..made for momz bday
So yummy! I failed at flipping it over in the skillet so part of it looked like more of something else than a quesadilla, but it tasted great! Like something you’d eat in a restaurant. Both the hubbs and children loved it and wanted more. Served with sour cream and guac.
I loved it it tasted so good when I was finished I was so full I will make this next time for dinner
We thoroughly enjoyed this meal. We used shredded chicken instead of steak and added mashed garlic to the veggies. It was mmm mmm good. Topped it with sour cream and salsa and hot sauce.
Very good results for minimal effort! I scaled it down to 2 servings and used the pre-cooked chicken breast strips that I cut up in place of the steak (will try with that another time). I added a few good handfuls of frozen chopped multi-colored peppers and onions (what a time-saver!), cooking briefly in a little olive oil. I didn’t have Mexican cheese on hand instead I used a few slices of processed American cheddar cheese and a piece of pepper jack cheese. I wanted to flavor/spice this up a bit, so I topped the onion layer with a little cumin, smoked paprika, onion and garlic powder and black pepper. Thanks for this great recipe which I’ll surely make again!
Amazing!
Family and friends ate them up!!!! Thank you!
Very good idea for dinner. The family loved it.
I now make these all the time. So yummy & simple!
Only slight changes in ingredients, we used thin cut sandwich steaks cut into strips and sautéed since we didn’t have any leftover steak. Added some fresh jalapeños to the veggies too. And rather than use 2 tortillas, I used one, and folded it like an omelette to make it easier to turn. But we essentially made it as written. This is one of those dishes with a lot of versatility. I’ve done similar things with shredded Buffalo chicken and even pulled pork bbq. Definitely a keeper.
This was a very tasty change from the norm. this is a very simple recipe and they turned out perfectly. I will definitely make this one again!
I will absolutely make it again! My whole family liked it.
perfect!
Great! Made it with leftover rotisserie chicken. Saute’ peppers, onions and a shucked ear of corn. Mixed together with a shake of chili powder, onion powder, salt, pepper, cayenne, oregano, garlic powder with a pinch of sugar. Yum!
Great! Made it with leftover rotisserie chicken. Saute’ peppers, onions and a shucked ear of corn. Mixed together with a shake of chili powder, onion powder, salt, pepper, cayenne, oregano, garlic powder with a pinch of sugar. Yum!
Excellent quick meal! Cooked sliced mushrooms,peppers, onions,taco seasoning, and used steak-ums. Also try boneless chicken breasts. Serve with salsa.
Excellent! We never have leftover steak so I grilled a couple of small sirloins rubbed with taco seasoning . I let them rest, covered with foil. Proceeded as directed. Be sure to cut the steak across the grain. I served this to my husband’s golfing buddies, accompanied with all the usual garnishes and our favorite Mexican saffron rice pilaf with vegetables. I will certainly serve this again! Thanks for the great recipee!
Excellent way to use up leftover steak. I felt the filling itself was rather bland and could use a tablespoon or so of fajita seasoning. Overall a great fast easy meal. I topped ours with homemade quacamole and Pico de gallo (from this site).