Description
These Chili Lime Steak Fajita Quesadillas combine tender marinated flank steak with sautéed bell peppers and onions, all melted together with a savory Mexican cheese blend inside crispy, buttery tortillas. Perfectly balanced with chili and lime flavors, this skillet-cooked dish is a delicious, satisfying meal ready in just 30 minutes.
Ingredients
Scale
Steak Marinade
- 1 lb flank steak or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Vegetable Sauté
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- Salt and pepper to taste
Quesadilla Assembly
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack, or your preference)
- 2 tablespoons butter (for cooking)
Instructions
- Marinate the Steak: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
- Cook the Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side until it reaches your preferred doneness (130°F for medium-rare or 140°F for medium). Then, let the steak rest for 5 minutes before slicing thinly against the grain to maintain tenderness.
- Sauté the Vegetables: While the steak rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red and green bell peppers and onion, season with salt and pepper, and sauté for 5-7 minutes until the vegetables are soft and slightly caramelized. Remove from heat and set aside.
- Assemble the Quesadillas: Heat a clean skillet over medium heat. Place one tortilla in the skillet and sprinkle a small handful of cheese on half of it. Layer a few slices of the grilled steak and some sautéed vegetables on top, then add more cheese. Fold the tortilla in half to create a half-moon shape.
- Cook the Quesadillas: Add 1 tablespoon of butter to the skillet. Once melted, place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and crispy and the cheese has melted. Repeat this process with remaining tortillas.
- Serve: Slice the quesadillas into wedges and serve warm with sour cream, guacamole, or salsa on the side for dipping.
Notes
- For best results, marinate the steak for at least 30 minutes, but no longer than 2 hours to avoid breaking down the meat excessively.
- You can substitute flank steak with skirt steak or any thin-cut steak that grills quickly.
- Adjust cayenne pepper or chili powder to suit your preferred spice level.
- Use corn tortillas if you prefer a gluten-free option, though cooking time may vary slightly.
- Leftover quesadillas can be reheated in a skillet or oven for maintaining crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
