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Steak Quesadilla

Prep Time 25 minutes
Cook Time 20 minutes
Marinate 1 day
Servings 2
Calories 910kcal

Ingredients

For Steak Marinade

  • 3 cloves Garlic
  • 1/2 tsp Dried oregano
  • 1/2 tsp Ground cumin
  • 1/4 tsp Red pepper flakes
  • 1/4 bunch Fresh cilantro
  • 1/3 cup Reduced-sodium soy sauce
  • 2 Lime juiced
  • 8 oz Skirt steak

Lemon Water

  • Water
  • 8 slices Lemon

Seasoning

  • Salt
  • Black pepper

For Sauce

  • 1/4 cup Sour cream
  • 2 TBSP Fresh cilantro
  • 1 tsp Lime juice
  • 1 clove Garlic (grated)
  • 2 tsp Chipotle Sauce (less if you dont like spicy)

For Pico

  • 1 Tomato chopped small
  • 1/4 cup Red onion minced
  • 1/2 Jalapeño pepper minced
  • 1 TBSP Fresh cilantro chopped
  • 1 tsp Lime juice
  • 1 clove Garlic grated
  • 1/4 tsp Ground cumin

Guacamole

  • 1 Avocado pitted and peeled
  • 1 TBSP Fresh cilantro
  • 1 TBSP Red onion minced
  • 1 wedge Lemon
  • 2 oz Tortilla chips

For Steak Quesadilla

  • 2 Tortilla wraps
  • 1 cup Mexican cheese blend use more if needed

Instructions

  • Marinade skirt steak with garlic, oregano, cumin, salt and pepper, red pepper flakes, chopped cilantro, soy sauce, and lime juice. Set them aside for at least 1 hour or leave them overnight in the refrigerator.
  • Prep the ingredients per the instructions above.
  • Mix together the water and lemon. Refrigerate until ready to serve.
  • Make the sauce: Whisk all the ingredients together in a bowl. Season with salt and pepper. Set aside.
  • Make the pico: mix all the ingredients in a bowl. Season with salt and pepper to taste. Set aside.
  • Make the guacamole: Mash the avocado in a bowl with a fork; and add the cilantro and onion. Add a squirt of lemon to taste. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Heat a grill pan on medium heat. Cook the steak for about 2 minutes on each side.
  • Rest the steak for 5 minutes. Then slice into bite-sized pieces.
  • Place a tortilla on a nonstick skillet over medium heat. Add Mexican cheese blend, chopped steak, and then more cheese on top. Fold in half. Cook until golden brown, then flip to the other side and cook until the cheese is melted and that side is golden brown.
  • Open up your quesadilla. Add the Pico and drizzle the sauce inside (or serve on the side if desired).
  • Cut into wedges; serve with guacamole and chips and lemon water.

Nutrition

Calories: 910kcal | Carbohydrates: 66g | Protein: 51g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 2288mg | Potassium: 1509mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1512IU | Vitamin C: 63mg | Calcium: 577mg | Iron: 7mg