Steak Quesadilla (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/4 cup Mayo
02 -
2 teaspoons Chopped Pickled Jalapeños
03 -
2 teaspoons Juice from Pickled Jalapeños
04 -
2/3 teaspoon White Sugar
05 -
1/2 teaspoon Ground Cumin
06 -
1/2 teaspoon Sweet Paprika
07 -
1/8 teaspoon Cayenne Powder
08 -
1/8 teaspoon Powdered Garlic
09 -
1 Pinch Salt
→ For the Quesadillas
10 -
1 pound Sirloin, diced small
11 -
1 Tablespoon Cooking Oil
12 -
1 teaspoon Table Salt
13 -
1/2 teaspoon Black Pepper
14 -
4 Large Flour Tortillas (burrito size)
15 -
1 cup Grated Cheddar
16 -
1 cup Shredded Monterey Jack
17 -
2 Slices Processed American Cheese
# Instructions:
01 -
Combine all sauce components in a small bowl and stir until smooth. Chill in the fridge until you're ready to use it.
02 -
Warm the oil in a big skillet on medium high. Toss in your chopped steak. Sprinkle with salt and pepper. Cook until done through. Take it off the heat. Let it sit for 5 minutes. Then slice the meat thinly.
03 -
Warm a large pan or griddle over medium. Once it's hot, put a tortilla flat on the cooking surface.
04 -
Scatter 1/4 cup of both cheese types and half the American cheese on one side of your tortilla. Add 1/4 of your cooked steak on top.
05 -
Smear about 1 tablespoon of your chilled sauce on the empty half of the tortilla (the part without meat and cheese).
06 -
Close the tortilla by folding it over. Cook until it's golden and cheese starts melting. Flip and brown the other side too.
07 -
Take it off the heat. Keep making quesadillas until you've used everything up. Then cut them, serve them and enjoy your meal!
# Notes:
01 -
They taste best right away but you can keep any extras in a sealed container in your fridge for about 3 days