Steak Quesadillas with Chipotle Crema Recipe

Introduction

Steak quesadillas with chipotle crema are a delicious and satisfying meal that combines tender seared steak, melted cheese, and flavorful sautéed peppers and onions. Perfect for a quick dinner or casual gathering, these quesadillas deliver a smoky, creamy kick that everyone will love.

Ingredients

• 1 lb. steak, cut into thin slices (flank, skirt steak, or ribeye)
• 4 burrito-sized flour tortillas (or 8 soft taco-sized flour tortillas)
• 4 cups shredded cheese (Oaxaca, Chihuahua, or mozzarella cheese)
• 1 green bell pepper, sliced thin
• 1 yellow onion, sliced thin
• 4 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 2-3 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 1/3 cup sour cream
• 2 tablespoons chipotle sauce (or the sauce from chipotles in adobo)
• 1/4 lime, juiced

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the sliced onions, green bell pepper, and minced garlic. Cook for about 15 minutes, stirring frequently, until they start to caramelize. Add a little water if needed to speed up cooking. Season with salt and pepper, then set aside.
2. Step 2: Season the steak slices liberally with salt and pepper.
3. Step 3: In the same pan, increase heat to medium-high. Sear the steak slices for about 2 minutes per side until cooked to medium-well. Remove from heat and let rest, then dice the steak into bite-sized pieces.
4. Step 4: To assemble the quesadillas, lay a tortilla flat. On one half, layer a generous amount of shredded cheese, diced steak, and the sautéed vegetables. Fold the tortilla in half to enclose the filling.
5. Step 5: Wipe the skillet clean and return to low heat. Add 1/2 tablespoon butter to the pan. Cook the quesadilla until the bottom is golden brown, then carefully flip and cook the other side until golden and the cheese is fully melted.
6. Step 6: While the quesadilla cooks, prepare the chipotle crema. In a small bowl, combine mayonnaise, sour cream, chipotle sauce, lime juice, and a pinch of salt. Mix well to create a creamy, smoky sauce to serve alongside the quesadillas.

Tips & Variations

• For a spicier kick, add finely chopped jalapeños to the sautéed peppers and onions.
• Use a mix of cheeses to deepen the flavor, such as combining mozzarella with a bit of sharp cheddar.
• If you prefer a milder cream sauce, reduce the amount of chipotle sauce or substitute with smoked paprika for flavor without heat.
• Leftover steak quesadillas can be sliced into smaller pieces to serve as tasty appetizers for parties.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or microwave briefly and then crisp in a toaster oven. Keep the chipotle crema separate and refrigerate in a small container for up to 4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute with any good melting cheese like Monterey Jack, cheddar, or a Mexican cheese blend. Choose a cheese that melts well for the best texture.

How do I know when the steak is cooked properly?

Cooking steak slices for about 2 minutes per side usually achieves medium-well. You can also use a meat thermometer to check for an internal temperature of around 150°F (65°C) for medium-well doneness.

Steak Quesadillas with Chipotle Crema Recipe

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These Steak Quesadillas with Chipotle Crema are a flavorful and satisfying meal featuring tender seared steak, caramelized peppers and onions, melted cheese, and a zesty smoky crema sauce. Quick to prepare on the stovetop, they offer a perfect blend of textures and bold southwestern flavors ideal for lunch, dinner, or a casual gathering.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 1 lb. steak, cut into thin slices (flank, skirt steak or ribeye)
• 1 green bell pepper, sliced thin
• 1 yellow onion, sliced thin
• 4 garlic cloves, minced
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons olive oil

Quesadillas

• 4 burrito-sized flour tortillas (or 8 soft taco sized flour tortillas)
• 4 cups shredded cheese (oaxaca, chihuahua or mozzarella cheese)
• 2–3 tablespoons butter

Chipotle Crema

• 2 tablespoons mayonnaise
• 1/3 cup sour cream
• 2 tablespoons chipotle sauce (or the sauce from chipotles in adobo)
• 1/4 lime, juiced
• Pinch of salt

Instructions

1. Caramelize Vegetables: Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the sliced onions, bell peppers, and minced garlic. Cook for about 15 minutes, stirring frequently, until the vegetables begin to caramelize. Add a little water if needed to speed up the cooking while preventing burning. Season with kosher salt and freshly ground pepper. Set aside once done.
2. Season the Steak: Liberally season the thinly sliced steak with kosher salt and freshly ground pepper on all sides to ensure full flavor penetration.
3. Sear the Steak: Using the same pan, increase heat to medium-high. Add the steak slices and sear for approximately 2 minutes per side until the steak reaches medium-well doneness. Remove from the pan and let rest to retain juices. Once rested, dice the steak into bite-sized pieces.
4. Assemble Quesadillas: Lay one tortilla flat on a clean surface. On one half, layer shredded cheese, then the diced steak, and top with the caramelized vegetables. Fold the tortilla in half, enclosing the fillings.
5. Cook Quesadillas: Wipe the skillet clean and reduce heat to low. Add 1/2 tablespoon of butter and allow to melt. Place the folded quesadilla onto the skillet and cook until the bottom is golden brown. Carefully flip and cook the other side until golden and the cheese is completely melted through. Repeat for remaining tortillas, adding butter as necessary.
6. Prepare Chipotle Crema: While quesadillas are cooking, in a small bowl combine mayonnaise, sour cream, chipotle sauce, lime juice, and a pinch of salt. Stir thoroughly to create a smooth, tangy crema sauce.
7. Serve: Slice the cooked quesadillas into wedges and serve warm with the chipotle crema on the side for dipping.

Notes

• You can substitute ribeye, flank, or skirt steak based on preference and availability.
• Adjust the amount of chipotle sauce in the crema to control the spice level.
• Using two tortillas per quesadilla allows for smaller, more manageable quesadillas if preferred.
• For a gluten-free version, substitute flour tortillas with corn tortillas if suitable.
• Adding a splash of water while caramelizing vegetables prevents them from sticking and helps in even cooking.

Keywords: Steak Quesadillas, Chipotle Crema, Mexican Quesadilla Recipe, Searing Steak, Caramelized Peppers and Onions, Melty Cheese Quesadilla