Steak Quesadilla Copycat (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
1/4 cup Mayo
02 -
2 tsp Chopped Pickled Jalapeños
03 -
2 tsp Juice from Pickled Jalapeños
04 -
2/3 tsp Granulated Sugar
05 -
1/2 tsp Ground Cumin
06 -
1/2 tsp Smoked Paprika
07 -
1/8 tsp Cayenne Powder
08 -
1/8 tsp Garlic Power
09 -
A Pinch of Salt
→ Quesadilla Ingredients
10 -
1 lb Diced Sirloin Steak
11 -
1 tbsp Cooking Oil
12 -
1 tsp Sea Salt
13 -
1/2 tsp Black Pepper
14 -
4 Large Flour Tortillas
15 -
1 cup Grated Cheddar Cheese
16 -
1 cup Grated Monterey Jack Cheese
17 -
2 Slices of American Cheese
# Instructions:
01 -
In a small bowl, toss every sauce ingredient together. Mix until smooth. Chill in the fridge until needed.
02 -
Warm the oil in a big skillet on medium-high heat. Toss in the steak chunks and season them with salt and pepper. Cook through while stirring. Let rest for 5 minutes before slicing the steak thin.
03 -
Set a large skillet or griddle over medium heat. Once warm, place a tortilla flat on it.
04 -
Scatter 1/4 cup of each shredded cheese, plus half an American cheese slice, over half of each tortilla. Then add a quarter of the cooked steak onto the cheeses.
05 -
Spread about a tablespoon of chilled sauce onto the other half of the tortilla that doesn’t have cheese or steak yet.
06 -
Fold the tortilla to cover the fillings. Cook until golden and the cheese begins to melt. Flip it over to brown the other side as well.
07 -
Take the quesadilla off the pan once done. Repeat for the rest. Slice up, plate, and dig in!
# Notes:
01 -
Tastes best when freshly made, but leftovers can chill in the fridge for up to 3 days as long as they’re in a sealed container.