Description
This steak quesadilla recipe featuring poblano peppers is a delicious, no-fuss weeknight meal. It transforms simple ingredients like seasoned flank steak, poblano peppers, onions, and gooey cheese into a hearty, flavor-packed dinner that is perfect for busy families.
Ingredients
- 1 lb flank or skirt steak, thinly sliced
- 8 large 8-inch flour tortillas
- 2 cups Monterey Jack or Mexican blend cheese, shredded
- 2 fresh poblano peppers, seeded, stemmed, and sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil, divided
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Prep The Steak: Slice 1 lb flank or skirt steak thinly against the grain, about 0.25-inch thick. In a bowl, toss the steak with 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp salt, and 0.25 tsp pepper until evenly coated.
- Cook The Steak: Heat 1 tbsp olive oil in a large 10-inch skillet over medium-high heat until shimmering. Add seasoned steak, cooking 2-3 minutes per side until browned and cooked through. Remove from skillet.
- Sauté The Veggies: Add 1 tsp oil to the skillet. Sauté 1 sliced onion and 2 sliced poblano peppers 5-7 minutes until softened and fragrant. Add 2 cloves minced garlic for the last minute.
- Assemble Quesadillas: Lay one tortilla in the skillet. Sprinkle 0.25 cup cheese over half, then add steak and poblano mixture. Top with another 0.25 cup cheese and fold.
- Cook Quesadillas: Cook for 2-3 minutes per side over medium heat until golden brown, crisp, and cheese is melted and bubbly. Repeat with remaining ingredients until all components are complete.
Notes
For dietary needs, use gluten-free tortillas or dairy-free cheese. For milder flavor, use bell peppers instead of poblanos. Increase protein with black beans or use leftover steak. Speed up prep with pre-cooked steak or pre-shredded cheese. Enhance flavor with smoked paprika or lime juice, and use whole wheat tortillas for more fiber. Reduce heat if tortillas brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 54 minutes
- Category: Main Course
- Method: Skillet, Sautéing, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (190 g)
- Calories: 550 calories
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: easy dinner, weeknight meal, steak, quesadilla, poblano, Mexican, quick, family-friendly, skillet, cheesy