Description
These Chili Lime Steak Fajita Quesadillas combine marinated, grilled flank steak with sautéed bell peppers and onions, all layered with melted Mexican cheese in a crispy flour tortilla. Bursting with zesty lime, smoky chili powder, and a hint of heat, this flavorful Tex-Mex dish is perfect for a quick and satisfying meal.
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
Assembly & Cooking
- 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 the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, cayenne pepper if using, salt, and pepper to create the marinade.
- Refrigerate Steak: Place the flank steak in a resealable bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 30 minutes or up to 2 hours to absorb maximum flavor.
- Preheat Cooking Surface: Heat a grill or a cast-iron skillet over medium-high heat to get it ready for searing the steak.
- Cook Steak: Remove steak from marinade and cook it on the grill or skillet for 4-5 minutes per side until it reaches your preferred doneness—about 130°F for medium-rare or 140°F for medium.
- Rest and Slice Steak: Let the cooked steak rest for 5 minutes to retain juices, then slice thinly against the grain for tenderness.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat; add sliced bell peppers and onions, season with salt and pepper, and sauté for 5-7 minutes until soft and caramelized.
- Assemble Quesadillas: Place one tortilla in a clean skillet over medium heat, sprinkle cheese on half, layer with sliced steak and sautéed vegetables, and top with more cheese.
- Fold and Cook: Fold the tortilla in half to form a half-moon. Melt 1 tablespoon butter in the skillet, then cook the folded quesadilla for 3-4 minutes on each side until golden brown and the cheese melts.
- Repeat: Repeat assembly and cooking steps with remaining tortillas until all quesadillas are cooked.
- Serve: Slice the quesadillas into wedges and serve warm with sour cream, guacamole, or salsa on the side.
Notes
- For extra heat, add cayenne pepper to the marinade or serve with spicy salsa.
- Resting the steak before slicing helps keep it juicy and tender.
- You can substitute the flank steak with skirt steak or sirloin for similar results.
- Use a cast-iron skillet or grill pan for best searing results if a grill is unavailable.
- Leftover quesadillas reheat well in a skillet or air fryer for crispiness.
