If you are looking for a recipe that is not only contains all of the food groups, but is also like a little fiesta in your mouth – look no further. These Steak Fajita Quesadillas are just what the doctor ordered, at least they were for me back in early 2015.
I developed this recipe whilst baking my youngest babe. I had just been in for my dreaded glucose screening, which tests for gestational diabetes. Luckily, I passed that test. However, they found that my iron levels were running a bit low. Which was concerning, but only slightly because it meant that I got to eat way more beef.
In just three ounces, beef provides 12 percent of the daily recommended value for iron. And let’s be real – when I eat beef, it’s more than three ounces. It’s just so dang delicious! Anyway…
While baking my third babe, I craved Dr. Pepper (still do, actually), spicy food, and citrus. And then the whole low-on-iron issue arose. So it seemed only natural to chow down on some Steak Fajita Quesadillas (served with a side of DP) to satisfy all the cravings and get more iron in me.
Now that I’m not pregnant, I still crave them because they are that delish! But don’t take my word for it – try them out!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Steak Fajita Quesadillas
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
So good it’s like a fiesta in your mouth!
- 1 pound sirloin steak, cut in ¼ inch slices against the grain
- ¼ cup olive oil
- Juice of one lime
- 3 teaspoons chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 or 2 garlic cloves, pressed
- 1 jalapeño, finely chopped (I seeded mine, but if you want more heat leave the seeds)
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- 1 green bell pepper, seeded, cut in half and thinly sliced
- 1 orange bell pepper, seeded, cut in half and thinly sliced
- 1 red bell pepper, seeded, cut in half and thinly sliced
- 1 medium onion, cut in half and thinly sliced
- 5 tablespoons butter, leave as stick with wrapper on
- 6–8 large flour tortillas
- 1–12 ounce package Queso Fresco, crumbled (or more if you like ’em extra cheesy)
- In a medium bowl, whisk together ¼ cup olive oil, lime juice, chili powder, cumin, salt, pepper, garlic, jalapeño, and cilantro. Add the steak slices to the mixture, toss to coat, and marinate in the refrigerator for at least 3 hours and up to 6 hours.
- Heat a large skillet over medium-high heat. Once hot, add marinated steak to the hot skillet and cook for about 5 minutes on each side. Remove the steak from the skillet, leaving the juices and leftover marinade in the skillet. Set the steak aside and let it rest.
- Into the same skillet, add remaining 1 tablespoon of olive oil and heat over medium-high heat. Once the oil is hot, add the bell peppers and the onion. Sauté until the onion and bell peppers until they become soft and the edges start to brown; remove from heat and set aside.
- To assemble, heat a griddle over medium-high heat. Once hot, butter the skillet and place a tortilla in the hot butter. Sprinkle the tortilla with a layer of cheese, followed by the onion and bell pepper mixture and a few of the steak slices; top with a second tortilla.
- When the bottom tortilla is slightly brown, carefully turn the quesadilla while adding more butter to the skillet. I use my double burner electric griddle, so I can butter the griddle and flip rather than holding the quesadilla up while I butter the griddle. Repeat with the remaining filling and tortillas.
- Serve with pico de gallo, guacamole, and/or your favorite side. We had grilled corn on the cob… yum!