Chili Lime Steak Fajita Quesadillas
These Chili Lime Steak Fajita Quesadillas are packed with bold flavors, juicy marinated steak, sizzling fajita veggies, and gooey melted cheese inside a crispy tortilla. Perfect for a quick dinner, meal prep, or a party snack that everyone will love!
Ingredients
For the Chili Lime Steak Marinade:
- 1 lb flank steak or skirt steak
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 1 tbsp lime zest
- 2 tsp chili powder
- 2 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp red pepper flakes optional, for heat
For the Fajita Veggies:
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow onion chopped
- 2 Fresno peppers sliced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese or cheddar, Monterey Jack
- 1 tbsp butter for crisping tortillas
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
Instructions
Marinate the Steak
- In a small bowl, whisk together olive oil, lime juice, lime zest, and all the spices. Place the steak in a shallow dish or zip-top bag, then pour the marinade over it. Let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Steak
- Heat a flat top grill over medium-high heat. Cook the steak for 4-5 minutes on one side (for medium-rare). You’ll know that the steak is ready to be flipped when it doesn’t stick to the grill, and is easy to flip over. Cooking time can vary depending on the thickness of the steak and cooking temperature. Remove from heat and let it rest for 5 minutes, then slice it thinly against the grain.
Sauté the Fajita Veggies
- On the same grill, add 1 tbsp olive oil over medium heat. Add bell peppers and onions, season with salt, black pepper, and garlic powder. Sauté for 5-7 minutes until slightly caramelized.
Assemble the Quesadillas
- Heat a flat top grill over medium heat and melt a little butter. Place a tortilla on the grill, then layer on cheese, steak slices, and fajita veggies. Top with another sprinkle of cheese and place a second tortilla on top. Cook for 2-3 minutes, pressing lightly until the cheese is melty. Carefully flip it over and cook for another 3 minutes until both the sides are light golden brown.
Serve & Enjoy!
- Slice into quarters and serve with your favorite toppings like guacamole, sour cream, or salsa. Enjoy these cheesy, crispy, flavor-packed quesadillas with a side of Mexican rice or a fresh salad!
Video
Notes
- Let the meat marinate for at least 30 minutes (or up to 4 hours) to get that perfect, juicy texture.
- Slice the steak against the grain for a more tender, delicate bite.
- Cook the tortillas over medium heat to keep them from burning.
- Use butter instead of oil, and press down gently on the quesadillas to get them crispy.
Nutrition
Calories: 569kcalCarbohydrates: 27gProtein: 42gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 110mgSodium: 1366mgPotassium: 756mgFiber: 4gSugar: 6gVitamin A: 2547IUVitamin C: 79mgCalcium: 741mgIron: 4mg
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