Description
These Chili Lime Steak Fajita Quesadillas combine tender marinated flank steak with sautéed bell peppers and onions, layered with melted Mexican cheese blend inside crispy, buttery flour tortillas. Perfectly seasoned with chili powder, cumin, and lime, these quesadillas offer a flavorful Tex-Mex twist that’s great for a satisfying lunch or dinner.
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
Vegetables
- 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
Quesadillas
- 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 marinade over it. Seal and refrigerate for at least 30 minutes, or up to 2 hours for maximum 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 desired doneness (130°F for medium-rare, 140°F for medium). Let the steak rest for 5 minutes before slicing thinly against the grain.
- Sauté Vegetables: While steak rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced red and green bell peppers and onions. Season with salt and pepper, sauté for 5-7 minutes until soft and slightly caramelized. Remove from heat and set aside.
- Assemble Quesadillas: Place a tortilla in a clean skillet over medium heat. Sprinkle cheese on one half, then layer with sliced grilled steak and sautéed vegetables, topping with more cheese. Fold the tortilla in half to form a half-moon.
- Cook Quesadillas: Add 1 tablespoon butter to the skillet. Once melted, place folded quesadilla in the skillet and cook for 3-4 minutes per side until golden brown, crispy, and cheese is melted. Repeat with remaining tortillas.
- Serve: Slice quesadillas into wedges and serve immediately with sour cream, guacamole, or salsa on the side.
Notes
- Marinate steak for up to 2 hours for best flavor, but not longer to avoid texture changes.
- Use a meat thermometer to ensure steak is cooked to your preferred doneness.
- Feel free to substitute the cheese blend with your favorite melting cheese.
- For extra heat, add more cayenne pepper or serve with spicy salsa.
- Make sure to slice the steak thinly against the grain for tenderness.
